If you've got salty cheese and melted sugar, it's bound to be good.
This is bread topped with an easy chile-pecan paste that can be used in so many different ways, but the paste spread on some bread and topped with slices of Brie, sprinkled with sugar, and then broiled.
7 oz Brie cheese2 tablespoons Demerara sugarStep 1To make the chile-pecan paste, put the pecans into a food processor and blitz until totally ground. Gradually add the oil—the mixture should begin to come together. Now add the chile paste, garlic granules, and salt. Turn the broiler to high.
Step 2Spread half the chile-pecan paste in an even layer over the bread slices and put them on a baking sheet. Cut the Brie into slices and put them on top of the pecan paste. Sprinkle with the sugar and place under the broiler until it has caramelized. This should only take 5 minutes, but it can vary depending on your broiler.
Step 3Put the remainder of the chile-pecan paste into a jar. It will keep in the fridge for up to 1 month. You can use it on toast or cookies—I enjoy it spread on salty crackers when I’m peckish in the middle of the night.Read more: epicurious »
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Where are the folders that were saved within my recipe box? They’ve disappeared… BYEadamstrange slwkng couch_crumb