Tangy Pepper and Pecan Brie

1. 1

   Preheat oven to 425F Coarsely chop pecans using Chef's Knife.

2. 2

   Chop jalapeno using Food Chopper.

3. 3

   In Small Batter Bowl, combine jalapeno and preserves; mix well using Skinny Scraper.

4. 4

   Cut Brie in half horizontally using Utility Knife.

5. 5

   Place one half of Brie, cut side up, onto center of Large Round Stone with Handles.

6. 6

   Spread half of the apricot mixture evenly over bottom half of Brie using Small Spreader.

7. 7

   Top with half of the pecans and remaining half of Brie, cut side up.

8. 8

   Spread remaining apricot mixture over Brie; sprinkle with remaining pecans.

9. 9

   Using Bread Knife, cut baguette on a bias into twenty-four 1/4-inch-thick slices.

10. 10

    Arrange baguette slices around Brie; spray with oil using Kitchen Spritzer.

11. 11

    Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften.

12. 12

    Remove from oven; let stand 5 minutes before serving.

13. 13

    Serve using Bamboo Spreader.

* Per serving · 4 servings · Values may vary.

No additional tips available.