Amanda's Pepper Pecan Brie

Everyone asks me to bring this as an appetizer. It is always the first thing to go!

ingredients

Sun Dried Tomato Pesto Brie

Brown Sugar Dijon Brie

1/2 c. brown sugar
1 Tbsp. Dijon mustard
1/2 c. sliced almonds
chop half of the almonds, combine brown sugar, mustard and chopped almonds and assemble as directed.

1
Preheat oven to 425 degrees.
2
In a small bowl, combine jalepeño and preserves, mix well.
3
Cut Brie in half horizontally. Place one half of Brie, cut side up, onto center or baking dish. 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.
4
Cut baguette on a bias into 24 1/4 inch slices. Arrange on baking sheet and spray with olive oil. Bake Brie and bread for 8-10 minutes or until baguette pieces are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving.
5
*Variations* Wrap Brie in puff pastry and bake at 350 degrees for 15 to 20 minutes. Wrap Brie in 1 package of Pillsbury crescent rolls and bake as directed on crescent roll package. Use any different flavor of preserves along with any type of nut for a variety. Raspberry is another favorite of ours.