Chilli Pecan Camembert

Chilli Pecan Camembert

Ingredients

50g pecans

1 fresh jalapeño chilli (or other fresh green chilli)

70g apricot jam

1 round 250g Camembert cheese

½ large French baguette

Method

Preheat oven to 190°C/fan 170°C/Gas 5.

Coarsely chop pecans

Finely chop jalapeño

In a small bowl, combine jalapeño and jam, mix well

Cut Camembert in half horizontally then place one-half of Camembert, cut-side up onto a round pizza/baking stone ( or similar)

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.

cut baguette on a bias into twenty-four 5 mm-thick slices. Arrange baguette slices, slightly overlapping, around Camembert; lightly spray with olive oil

Bake 10-12 minutes, or until baguette slices are crisp and golden on top and Camembert begins to soften.

Remove from oven and allow to stand for five minutes before serving.

Enjoy with friends and a nice glass of your favourite tipple 🙂