Looking for a tempting appetizer to wow your guests over the festive period?
My Chilli Pecan Camembert (borrowed from the fantastic people at The Pampered Chef) is simple and utterly delicious. The taste-bud tingling treat will not fail to impress:
50g pecan halves, coarsely chopped
1 fresh jalapeno chili pepper, seeded and finely chopped
70g apricot jam
1 (250g) round Camembert cheese
½ large French baguette
Olive oil for spraying
1. Preheat oven to 190oC/Gas 5. Coarsely chop pecans and finely chop chili. In a small bowl, combine chili and jam, and mix well.
2. Cut Camembert in half horizontally. Place one half of Camembert, cut-side up, onto a baking tray or stone. Spread half of the apricot jam mixture evenly over bottom half of Camembert. Top with half of the pecans and the remaining half of Camembert, cut-side up. Spread remaining apricot jam mixture over Camembert; sprinkle with remaining pecans.
3. Cut baguette on a bias into 24 5mm-thick slices. Arrange baguette slices, slightly overlapping, around Camembert; lightly spray with olive oil. Bake for 10-12 minutes, or until baguette slices are crisp and golden on top and Camembert begins to soften. Remove from oven; let stand 5 minutes before serving.