By Laura Stec
Cherry Brie Quesadilla with Raspberry Chipotle Sauce and Heart GarnishUploaded: May 27, 2017
Here’s a great Memorial Day BBQ Recipe, using the fresh cherries that are everywhere right now. Buy local at Olson’s Cherry Farm, and learn about this Sunnyvale treasure, and their upcoming farms tours in last week’s blog, Berries and Cherries.
Cherry Brie Quesadilla with Raspberry Chipotle Sauce and Heart Garnish
PICKLED HEART: watermelon radish, kohlrabi or jicama + Pickling sauce (umeboshi vinegar + agave)
CHIPOTLE SAUCE: ½ jar raspberry jam (substitute apricot)
1 tablespoon (or to taste) adobo sauce (from a can of chipotle peppers)
A piece of brie
1 jalapeno, seeded and sliced thin into half moons
1 cup cherries, pitted and sliced
Day before: Combine 2 tablespoons umeboshi vinegar in a small pot with 1 tablespoon agave. Heat to combine and let cool. Slice the watermelon radish ¼” thick and cut out with a heart cookie cutter. Let sit 4 hours or over night.
Combine jam and add chipotle adobo to taste (sweet but peppery and as hot as you like). Set aside.
Slice brie into fingers ¼” thick. Cover tortillas with brie, squirt on a touch raspberry sauce over cheese, add a few sliced cherries and cover with another tortilla.
(at Cooking at the Market we added a small dash of smoked salt).
When time to serve, drain heart pickles and set on a paper towel. Save the brine and pickle again.
Heat the tortillas in a covered dry skillet on medium heat till cheese melts. Optional: heat on a BBQ. Remove to cutting board and slice into 8 triangles. Garnish with jalapeno slice, heart, dot of sauce and microgreens.