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EAT IT // Tangy Pepper Pecan Brie

Thursday, March 22, 2012

Everyone needs one.

The ONE recipe you bring to every "Hey, can you bring an appetizer to this?" party.

And, we all know it needs to be good (so everyone else at the party can compliment your extraordinary cooking skills) but it also needs to be e.a.s.y. (because, really, who has time to make an appetizer after work?)

Lucky for you, I have JUST the recipe... Tangy Pepper Pecan Brie. It tastes amazing (duh) - but it's super easy too.

To start, you'll need the following:

First, preheat the oven to 425 degrees.

Next, seed, stem and chop the jalapeno (watch your hands - the seeds can sting!) Then, chop the nuts. Mix the chopped jalapeno and nuts with the apricot jam.

Cut the Brie in half horizontally. Place one half of the Brie, cut side up, onto the center of an oven-safe dish or baking stone. Spread half of the apricot/nut mixture over the bottom half of the Brie. Then, place the remaining half of the Brie on top, cut side up. Spread the rest of the apricot/nut mixture over the Brie.

Bake for 8-10 minutes or until the Brie begins to soften.

I usually serve it with toasted Baguette slices (which I put into the oven for three minutes after I remove the Brie.)

And, there you go. So easy... and so good.

To all your thankful party friends: Yea, you're welcome.


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