Brie with Grape Salsa and Tortillas


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, for Chilean Fresh Fruit Association.