This lovely appetizer was a featured several decades ago at a Houston restaurant called Truffles, on I-10 near Voss. My hazy memory links the restaurant with Mary Nell Reck, a renown chef who also created the original Cafe Moustache on Westheimer in the 1980s.  Everything I ate at Truffles was divine, and her trifle was to die for.  Her memoir cookbook, published by the Coronado Club of Houston with all proceeds benefiting breast cancer research and treatment, is The Flavors of Life.  After years of treating my family to this dish for special occasions, my daughter topped by best efforts and this is her recipe.

• 1 loaf French bread or a baguette
• 1/2 cup butter, or less
• 10-12 oz wedge of Brie cheese
• 10-12 oz. jar premium apricot preserves
• 1/2 cup toasted pine nuts (pignolias); nut substitutions are fine – try pecans or cashews

Toast the pine nuts in a shallow pan lined with foil or parchment paper.  Bake at 350° F for 5 minutes only.  Remove from heat but leave the oven at 350° and leave the nuts on the hot pan; they will continue browning slightly as they cool.

Slice French break into individual portions that can be consumed in about 3-4 bites for each slice.

Remove the nuts from the pan and re-use the foil or parchment lining.  Lightly butter the bread on each side.   Bake the bread for 5-7 minutes at 350°, turning once.

Remove the pan from the oven.

Slice the wedge of Brie into as many slices as you can get.  Layer the slices of cheese on top of the toasted bread.

Move the rack of the oven closer to the broiler – about 3-4 inches under the heat element. Turn the oven to Broil.  Return the pan of bread and cheese to the rack near the broiler and broil on high heat for one minute (60-90 seconds max!).  Remove the pan and turn off the oven.  Spread the apricot preserves across the broiled melted cheese and lightly scatter the toasted pine nuts across the preserves.

Serve immediately!

Used as appetizer portions, serves 6-12 people.

Used as a meal portion with a side salad,  serves 4-6 people.