Brie with Chilean Grape Salsa and Tortillas

  • 1-1/2 cups quartered fresh Chilean red seedless grapes 128
    Grapes Red Seedless ~1LB
    $12.07 • Bag
  • 1 small mild red chile pepper (jalapeno) 129
    Cubanelle Pepper 1EA
    $1.37 • Ea
  • 1 tablespoon fresh lime juice 130
    Lime 1EA
    $1.31 • Ea
  • 1 tablespoon honey 131
    Billybee Clover Honey 454G
    $9.87 • Ea
  • Pomegranate seeds (optional) 132
    Pomegranate 1EA
    $4.09 • Ea
  • 4 ounces wedge Brie cheese 133
    Tofutti Non Dairy Cream Cheese French Onion 227G
    $5.78 • Ea
  • 6 6-inch flour tortillas 134
    Neal Brothers Tortillas Restaurant Rounds 300G
    $5.26 • 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,

for Chilean Fresh Fruit Association

Chilean grapes are available in North America from December through May.