Apricot, Pepper & Pecan Baked Brie
Don't be nervous of the jalapeño pepper, the jam balances it spiciness creating a perfect sweet/spice combination.
Ingredients
- 1/2 cup pecan halves toasted & chopped
- 1 jalapeño pepper stemmed and seeded
- 1/4 - 1/2 cup apricot preserves
- 4- inch round 8 ounces Brie cheese with rind (or can use Camembert)
Instructions
- 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.
- Slice the brie in half, then place one half (cut side up) onto the brie baker. Top with half of the jam mixture.
- 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.
- Serve with gluten free crackers or baguette slices.
Notes
Other Topping Variations:
Sun-Dried Tomato Pesto Brie - 2/3 cup sun-dried tomatoes in oil, drained, patted dry and chopped, 1 Tbsp GF basil pesto, 1/4 cup pine nuts
Brown Sugar Dijon Brie - 2 Tbsp brown sugar, 1 Tbsp GF Dijon mustard, 1/4 cup sliced almonds
Sun-Dried Tomato Pesto Brie - 2/3 cup sun-dried tomatoes in oil, drained, patted dry and chopped, 1 Tbsp GF basil pesto, 1/4 cup pine nuts
Brown Sugar Dijon Brie - 2 Tbsp brown sugar, 1 Tbsp GF Dijon mustard, 1/4 cup sliced almonds
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