Last year I talked about our Halloween traditions. This year I’m going to talk about my good friend, Christina. October is breast cancer awareness month. Christina, or CP as I like to call her, has been battling breast cancer all year. She found out early this year that she had breast cancer through her mammogram. She also tested positive for the gene. After undergoing chemotherapy, she had her double mastectomy in August and just five short weeks later, she had a hysterectomy. She is one of the strongest and most resilient people I know.

About five years ago, CP and I were at a friend’s house for a Pampered Chef party. They made this recipe for Tangy Pepper Pecan Brie. It was delicious. I love the sweetness of the preserves and the spiciness of the jalapeno. CP made this at my house last year for some of our girlfriends.

I made a Sundried Tomato Pesto version earlier this year. Lately I have substituted the apricot preserves for my homemade orange marmalade. It is just as fantastic.

1 in 8 women will be diagnosed with breast cancer
Every 2 minutes, there is a new diagnosis
Every 14 minutes a life is lost to the disease
85% of all diagnoses have no family history
In honor of CP (who is 45), my cousin, Grace who died of breast cancer at 33 and Nonna, my grandma-in-law, who beat breast cancer last year…PLEASE go get your mammogram!

Tangy Pepper-Pecan Brie
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1 loaf (16 ounces) French baguette
1 4-inch round (8 ounces) Brie cheese with rind, room temperature
½ cup pecans, chopped
1 jalapeno pepper, stemmed and seeded
¼ cup apricot preserves or orange marmalade

Preheat oven to 425°F. Chop jalapeno and combine with the preserves; mix well.

Cut Brie in half horizontally. Place one half of Brie, cut side up, onto center of Stoneware. Spread half of the preserve mixture evenly over bottom half of Brie. Top with half of the pecans and remaining half of Brie, cut side up. Spread remaining preserve mixture over Brie; sprinkle with remaining pecans.

Using a bread knife, cut baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange baguette slices around Brie. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving.

Yield: 12 servings

Camembert cheese can be substituted for the Brie, if desired.