1 jalapeño pepper, stemmed, seeded and chopped
1/4 cup apricot preserves
1 4-in round (8 oz) Brie cheese with rind, room temperature
1/2 cup pecan halves, coarsely chopped
1 16-oz loaf French bread baguette, cut into 24 1/4-inch thick slices Vegetable oil
Preheat oven to 425°F. Coarsely chop pecans using Chef’s Knife. Chop jalapeño using Food Chopper. In Small Batter Bowl, combine jalapeño and preserves; mix well using Skinny Scraper.
Cut Brie in half horizontally using Utility Knife. Place one half of Brie, cut side up, onto center of Large Round Stone. Spread half of the apricot mixture evenly over bottom half of Brie using Small Spreader. Top with half of the pecans and remaining half of Brie, cut side up. Spread remaining apricot mixture over Brie; sprinkle with remaining pecans.
Using Bread Knife, cut baguette on a bias into twenty-four ¼-inch-thick slices. Arrange baguette slices around Brie; spray with oil using Kitchen Spritzer. 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. Serve using Bamboo Spreader.
Season’s Best-Fall/Winter 2007