To be totally honest, you can make anything taste good if you add salty cheese or melted sugar, but when you do the two together, it becomes a taste explosion in your mouth. 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, is especially yummy. Make the paste and you can use it on other things, but first try it with some crunchy, sweet broiled Brie.
To 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.
Spread 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.
Put 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.
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Wait, I'm supposed to do all this blitzing for FOUR slices of bread - and then I'll have paste left over? Just tell me how many slices of bread (and cheese & sugar) I'll need to use it all up.
You need to tell us what kind of chile paste is recommended, or how to make our own.
I made some adjustments of the recipe-- I spread the pecan mixture on the bread and put the brie on top with the sugar on the brie-- it was a very different type of starter.
Hey, this is clearly pasted from Nadiya's cookbook -- the last line, "or see below for how to use it as a sauce for a delicious chicken dish" doesn't belong here unless you'll paste in the recipe that was in the box on the page in the cookbook.