1-1/2 cups quartered fresh Chilean red seedless grapes
1 small mild red chile pepper (jalapeno)
1 tablespoon fresh lime juice
1 tablespoon honey
Pomegranate seeds (optional)
4 ounces wedge Brie cheese
6 6-inch flour tortillas
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.