We didn't have enough jalapeno with the Jalapeño Popper Dip at the Evil Think tank...so we made some of this evil baked brie. You know, because the fat bomb dip wasn't bad enough for our hearts and figures. This is an appetizer I had at a friend's party and loved it so much I shared it with Tara. She in turn shared it with a couple cooking classes. It is one of my all time favorite ways to serve Brie. It's so simple it's almost scary. It's got the sweet of apricot jam, the salty cheese, pecans and hot peppers. It basically covers all the flavors...and that creamy mass of deliciousness is smothered on slices of light crunchy toast. What's not to love? It's actually a recipe from the Pampered Chef. Here's the link to their company recipe search and this recipe too: Tangy Pepper-Pecan Brie : The Pampered Chef, Ltd. It's well worth looking at. 4 ingredients plus the bread! Wow! I don't sell Pampered Chef anymore, but I love their products and recipes.
There you go. IF you don't use the bread...it is gluten free!