Tangy Pepper-Pecan Bris

1 jalapeno pepper, stemmed, seeded and chopped
1/4 c apricot preserves
1 4" round (8 oz) Brie with rind. room temp
1/2 c pecan halves, coarsely chopped
1 loaf (16 oz) French baguette, cut into 24 1/4" thick slices
Vegetable oil

1. Preheat oven to 425. In small bowl combine jalapeno and preserves; mix well.
2. Cut Brie in half horizontally. Place one half of the Brie, cut side up, onto center of large round baking stone. SPread half of the apricot mixture evenly over the bottom half of Brie. Top with half of the pecans and remaining half of the Brie, cut side up. Spread remaining apricot mixture over Brie; sprinkle with remaining pecans.
3. Arrange baguette slices around Brie; spray with oil. 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.