Brie with Chilean Grape Salsa and Tortillas
1-1/2 cups quartered fresh Chilean red seedless grapes 128
1 small mild red chile pepper (jalapeno) 1290Pepper Jalapeno Green 1EA$0.46 • Ea
1 tablespoon fresh lime juice 1300Lime 1EA$0.46 • Ea
1 tablespoon honey 1310Billy Bee Honey Natural Squeeze Beehive 1KG$12.95 • Ea
Pomegranate seeds (optional) 132
4 ounces wedge Brie cheese 1330Compliments Brie Double Creme 200G$6.47 • Ea
6 6-inch flour tortillas 1340Doritos Tortilla Chips Cool Ranch 230G$3.77 • Ea
Preheat oven to 350°F.
Combine quartered grapes, chile pepper, lime juice, honey and pomegranate seeds (if using). Stir well. Keep chilled. Upon standing the salsa generates a delicious grape “juice”.
Cut tortillas into triangles. Place on a baking sheet and bake for 8-10 minutes, until brown and crispy. Bake Brie until soft and melted about 5-8 minutes. Serve the grape salsa from a bowl or spoon it over the top of the warm brie. Created by Jill Melton MS, RD, www.jillcookshere.com
for Chilean Fresh Fruit Association
Chilean grapes are available in North America from December through May.