Preheat oven to 350F. Brush both side of the sliced baguette with olive oil and salt and pepper one side. Place on two large sided cookie sheets. Bake for 15-18 min. or until crisp and slightly browned. Remove from trays to cool.

Place the strawberries, lemon juice, 3 Tbsp. sugar and jalapeno in a small saucepan. Add in a pinch of salt. Bring up to a simmer. Use a potato masher to mash up some of the strawberries. Cook for 10-15 min. After about 5 min. taste and adjust the heat by adding in more sugar. It all depends on how hot your jalapeno was and how spicy you would like it in the end. It does mellow as it is cooled too. Remove from heat and let cool. Refrigerate until ready to serve.

When ready to serve place the brie in a medium cast iron pan or oven proof serving dish. Bake at 350F. for about 10 min. or until soft and melty all the way through, careful that is doesn't burst and get too runny. Serve with the strawberry jalapeno compote either cold, at room temp. or warm and the baguettes.