• Preheat oven to 400°F. Line a baking sheet with parchment paper.

  Arrange pepper halves cut-side up on the prepared baking sheet.

  Place a piece of Brie into each pepper cavity.

  Spoon 1 to 1½ teaspoons blueberry preserves directly on top of the Brie.

  Lightly sprinkle the entire tray with Diamond kosher salt.

  Bake for 10–12 minutes, until the Brie is melted and bubbly and the peppers are tender.

  Remove from the oven and add your topping of choice, either candied pecans or buttery breadcrumbs.

  Return to the oven for 2 more minutes, just until the topping is warm and lightly toasted.

  Remove from oven and let rest 5–7 minutes before serving.

Important Serving Note

• Do not serve straight from the oven.

  The Brie will be very loose and hot immediately after baking. Allowing a short rest helps the cheese settle slightly and prevents it from running out when bitten.

Make-Ahead and Overnight Instructions

• To prep ahead (up to 24 hours):

  Assemble peppers with Brie and blueberry preserves.

  Cover tightly and refrigerate overnight.

  When ready to bake, remove from refrigerator while the oven preheats.

  Bake as directed, then add toppings and finish with the final 2 minutes.

  Do not add toppings until after the first bake, or they may become soggy.