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Tangy Pepper-Pecan Brie, Pampered Chef

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“This is an extremely easy, impressive appetizer. It is a pampered chef recipe that my friend and I tweaked until we got it just right. You can adjust the heat to your liking. (I prefer the heat, so I use 3 jalapeños.) You can also double this and use a larger sized Brie to accommodate a bigger crowd.”
READY IN:
20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 14 cup pecan halves, chopped
  • 1 -3 jalapeno pepper, seeded & chopped
  • 14 cup apricot preserves
  • 1 -3 garlic clove, chopped
  • 1 (4 inch) brie cheese, 4-inch round-room temp
  • 1 French baguette, sliced
  • vegetable oil

Directions

  1. Preheat oven to 425°F.
  2. In small bowl combine peppers, apricot preserves & garlic.
  3. Cut the brie in half horizontally.
  4. Place one half of brie cut side up onto center of a large round stone.
  5. Spread half the apricot mixture on top.
  6. Top w/ half the pecans.
  7. Place remaining brie on top (cut side up).
  8. Spread remaining apricot mixture on top & top off w/ remaining pecans.
  9. Arrange the baguette slices around the brie.
  10. spray/brush w/ vegetable oil.
  11. Bake 8-10 minutes or until baguette slices are golden brown & Brie begins to soften.
  12. Removed from oven; let stand 5 minutes before serving.
  13. YUMMY.

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