Baked Brie
When I was in high school, I taught French to fifth graders two years in a row. There was a program at my school that sent upper-level language students to do some after-school enrichment at the elementary school. We were responsible for lesson planning, activities, and materials. It was a neat experience.
I thought it would be fun to share some French food with the kids, so I bought a round of brie, cut it into wedges, and served it.
It was terrible.
We all thought so.
Most of the children spit it out into the trashcan. I choked mine down, but it tasted like nail polish remover.
I never ate brie again.
And then, I found this recipe in one of my cookbooks from The Pampered Chef, and I was intrigued enough to give it a shot. The first time, I made it for a family get-together.
At least if it was lousy, I could convince my family to eat it and wouldn’t have to feel guilty about throwing food away.
The result was so delicious that it was gone before dinner even started. It’s been often requested every since, and I imagine that I’ll be making it for Christmas dinner this year.
Or maybe for Christmas Eve. 
Or maybe for both.
Baked Brie
Ingredients:
- 1/2 cup chopped pecans or sliced almonds
- 1 jalapeno pepper, stemmed, seeded, and chopped
- 1/4 cup peach or apricot preserves
- 1 8-ounce brie round, room temperature (leave rind attached)
Instructions:
- Preheat oven to 425.
- Combine preserves and chopped pepper. Mix well.
- Slice the brie in half horizontally, and place the bottom half in a baking dish. Spread half of preserve mixture over the bottom half , then sprinkle with pecans.
- Place top half of brie on top of pecans. Spread remaining preserve mixture over the bottom half , then sprinkle with remaining pecans.
- Bake 10 minutes, or until brie is beginning to soften.
- Serve warm, with wafer-style crackers.
Don’t plan on having leftovers.
Happily submitted to Mouthwatering Mondays, Homemaking Monday, Real Life, I am Blissfully Domestic, Do It Yourself Day, Tempt my Tummy Tuesday, Kitchen Tip Tuesday, Tuesday Toot, Tasty Tuesday, Tuesdays at the Table, Tackle It Tuesday, and What’s Cooking Wednesday
This sounds SO good!
[...] This post was mentioned on Twitter by Feels like home and Robyn's Online World, Phoebe. Phoebe said: Yummo! RT @Feelslikehome: I posted Baked Brie with apricot preserves and jalapeño peppers. It's the best appetizer ever http://bit.ly/5sB1Zs [...]
WOW!!! I like the combination of sweet and spicy together. THANKS!!! for the GREAT!!! recipe.
Geri
Isn't that a great recipe? I did it once but didn't have apricot so I used raspberry preserves. Still yummy!
I made brie in puff pastry last week for our office party, but I will have to try this version. It looks really good.
O my goodness. Sounds wonderful!!!!! Now that's the way to eat Brie! Thanks Tara.
I love that there are so many ways to do brie! I've never had a bad one! Have you? I know this is delish.
I love this stuff!
I've never had a bad baked brie. I think it's hideous raw.
How's that?
Oh, yum!! Thanks for sharing with TATT.
[...] this year! We’re making all appetizers. We’re going to have a fancy Christmas feast of Baked Brie, Buffalo Chicken Dip, and several other To Be Announced delicious dips and sides. It’s going [...]
[...] brie is such an easy and impressive appetizer. Tara shares her recipe for Baked Brie with Jalapeño Peppers and Pecans at Feels Like [...]
I'll have to try this! I usually top my baked brie with pecans and maple syrup
I'll have to try this! I usually top my baked brie with pecans and maple syrup
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