Tangy Pecan-Pepper Brie

                                                                                                       

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
Vegetable Oil



Directions:

Preheat oven to 425°F. Coarsely chop pecans. Chop jalapeño. In small bowl, combine jalapeño and preserves; mix well.
Cut Brie in half horizontally. Place one half of Brie, cut side up, onto center of large plate. 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.
Cut baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange baguette slices around Brie; baste with a pastry brush dipped in oil. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving.