1-1/2 cups quartered fresh Chilean red seedless grapes
1 small mild red chile pepper (jalapeño)
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.