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Apricot, Pepper & Pecan Baked Brie

A sweet and spicy combination that will leave you wanting more, and more and more! In this recipe we slice the brie in half before baking it, to create a layer of textures and flavors.

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Using a mini food processor or by hand, finely mince the jalapeño pepper, being careful not to touch the inside of the pepper with your hands. Then mix with the jam and chopped nuts.

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Slice the brie in half, then place one half (cut side up) onto the brie baker. Top with half of the jam mixture, and sprinkle with half the nuts. Place the other half of the brie on top (cut side up), and top with the remaining jam mixture and nuts. Cover and bake until cheese is hot and soft.

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Apricot, Pepper & Pecan Baked Brie
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Serves: 6
Don't be nervous of the jalapeño pepper, the jam balances it spiciness creating a perfect sweet/spice combination.
Ingredients
  • ½ cup pecan halves, toasted & chopped
  • 1 jalapeño pepper, stemmed and seeded
  • ¼ - ½ cup apricot preserves
  • 4-inch round (8 ounces) Brie cheese with rind (or can use Camembert)
Instructions
  1. Using a mini food processor or by hand, finely mince the jalapeño pepper, being careful not to touch the inside of the pepper with your hands. Then mix with the jam and nuts.
  2. Slice the brie in half, then place one half (cut side up) onto the brie baker. Top with half of the jam mixture.
  3. Place the other half of the brie on top (cut side up), and top with the remaining jam mixture. Cover and bake at 400°F for about 12 minutes, or until cheese is soft.
  4. Serve with gluten free crackers or baguette slices.
Notes
Other Topping Variations:
Sun-Dried Tomato Pesto Brie - ⅔ cup sun-dried tomatoes in oil, drained, patted dry and chopped, 1 Tbsp GF basil pesto, ¼ cup pine nuts
Brown Sugar Dijon Brie - 2 Tbsp brown sugar, 1 Tbsp GF Dijon mustard, ¼ cup sliced almonds

 

4 Responses to Apricot, Pepper & Pecan Baked Brie

  1. Lillian August 27, 2014 at 10:38 am #

    Yumm! Can’t wait to try Brie recipe. What crackers go well with the apricot baked brie? Thanks. Lillian

    • Marla Hingley
      Marla Hingley August 27, 2014 at 10:48 am #

      I would use a baked rice cracker for this. Usually I avoid those bland brittle things (my opinion anyway!), but because the cheese is so rich and creamy, you really don’t want a flaky buttery type of cracker. Or some toasted gluten free baguette slices is also fantastic!

  2. Maria October 25, 2014 at 5:05 pm #

    I have heard that there is a shot for people with celiac disease, where they can eat and not get sick. Can you give me more information on this? Where can I buy it and would my insurance cover it? Also, is it FDA approved? Thank you so much for your help. Maria Ryan. My e-mail address is: [email protected].

    • Angie Halten (Admin)
      Angie Halten (Admin) October 28, 2014 at 2:18 pm #

      Unfortunately I have not heard of anything that has been FDA approved yet. If you do find something out please let us know. If you look under Lifestyles/Medical Insights you’ll find about some new advancements the medical community is making in celiac disease research.

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