Brie with Cranberry-Pecan Filling

Ingredients

• 8 oz baguette thinly sliced
• 8 oz round firm-ripe brie cheese chilled
• 0.5 teaspoon orange peel shredded finely
• 2 tablespoons pecans chopped
• 2 tablespoons cranberries dried sweetened chopped

Equipment

• bowl
• frying pan
• oven
• ramekin
• pie form

Directions

1. Place chopped pecans and pecan halves in a 9-inch pie pan.
2. Bake in a 325 regular or convection oven, shaking pan once, until chopped nuts are golden under skin, 6 to 8 minutes.
3. In a small bowl, mix toasted chopped nuts, cranberries, and orange peel.
4. Split cheese in half horizontally to make two layers. Set one layer, cut side up, on a plate or, if baking it, in a shallow, ovenproof ramekin or on an ovenproof rimmed plate.
5. Spread cranberry mixture evenly over cheese. Set other layer, cut side down, on filling and press down gently. Arrange nut halves on top.
6. Serve at room temperature (see notes) or warm.
7. To serve warm, bake in a 325 regular or convection oven until cheese is warm and beginning to soften, 6 to 8 minutes.
8. Serve baguette slices alongside.