Ingredients:
1/2 cup pecan halves
1 jalapeño pepper, stemmed and seeded
1/4 cup apricot preserves
1 4-inch round (8 ounces) Brie cheese with rind, room temperature
1 loaf (16 ounces) French baguette
Vegetable oil
Steps:
Preheat oven to 425°F. Coarsely chop pecans. Finely chop jalapeño. In a small bowl, combine jalapeño and preserves; mix well.
Cut Brie in half horizontally. Place one half of Brie, cut side up, onto center of stone bowl. Spread half of the apricot mixture evenly over bottom half of Brie. Top with half of the pecans and remaining half of Brie, cut side up. Spread remaining apricot mixture over Brie; sprinkle with remaining pecans.
Serve with sliced baguette.
