Tangy Pepper Pecan Brie Recipe

Lisa: Karen, we are so pleased to be introducing pepper-pecan brie. Karen: That is right Liza. You know this recipe features the cutting edge flavors of sweet apricot preserves, hot and spicy jalapeno pepper, toasted nuts and creamy brie cheese. Let’s start by chopping a half a cup of pecans. We’re going to do that with a forged knife. Okay, next, we’re going to add a little bit of spice with our jalapeno pepper. We’re going to take our Petite paring knife and we’re going to cut lengthwise with the jalapeno pepper, all the way from the stem to the end and as you can see, you have the vein and the seeds. We’re going to remove those very easily with the Core & More. And you know I really prefer to use the food chopper for handling and chopping hot peppers because you really avoid touching them with your hands. Okay, now Lisa, what we’re going to do is add this to our apricot preserves. Lisa: Well Karen, I love apricot preserves but if somebody isn’t particularly fond of that flavor, are their any options? Karen: Certainly, you could substitute peach or even pineapple preserves and get the same effect. Okay, now we are ready to fill and top the brie. I am going to place half of the brie, cut side up on the Large Round Stone right in the center. Lisa: Well you know and the fun thing about this Large Round Stone with handles is it looks like you just prepared the appetizer all in one. Karen: Absolutely. Now, I am going take half of this apricot mixture and I am going to just spoon it over the top. We’ll take our small spreader and simply spread the jam towards the outside. Now, we’re going to add half of the chopped nuts. Next, we’ll just place the remaining half cut side up right on top. Lisa: And I noticed that you’ve left the rind on the cheese. Karen: Yes, you know that is really important. The rind will help keep the shape of the cheese because remember, it’s a soft cheese and it will get even softer when it’s placed in the oven. So the rind will help it keep it shape. Plus remember, it’s completely edible. And now we’ll just top with the remaining nuts. You know what I think really makes this recipe impressive are the baguette slices that bake around the brie. Now, we’ll simply arrange the bread slices in a single layer, slightly overlapping. Okay now Lisa, if you like to spritz them with a little bit of vegetable oil using the Kitchen Spritzer, we’ll almost be finished. Lisa: Great. Well you know oil is going to help the bread slices brown and crisp. Karen: Now, we’ll put the entire appetizer in the oven and bake for about 8-10 minutes or until the bread is golden brown and the cheese has softened. Lisa: Wow Karen, this appetizer is so impressive and it took no time at all.