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PREP: Wash and dry produce. Cut brie into ½ inch thick slices. Halve, core, and thinly slice pear. TIP: If you’re doing this a few hours in advance, squeeze a little lemon juice over pear to keep it from browning. Thinly slice baguette crosswise into rounds. TIP: If you prefer some crunch to your baguette, air fry at 400 degrees for 3 minutes or toast for 5-10 minutes in a 425 degree oven. Roughly chop pecans, if necessary.