Petite Grilled Brie Sandwich with Blueberry Hibiscus Jam, White Chocolate and Onion Mole, Sesame Crusted Strawberries, and Berry Salsa Fresca
Blueberry Hibiscus Jam:
1/4 cup dried hibiscus flowers
1/2 cup water
1 cup California Giant blueberries
1/2 cup sugar
White Chocolate Mole:
1 cup onions – sliced
1 teaspoon olive oil
Kosher salt and white pepper
1 tablespoon water
1 cup white chocolate chips
Sesame Crusted Strawberries:
3 California Giant strawberries – split in half
1/2 tablespoon sesame seeds
1 teaspoon hot honey (chile infused honey, plain honey can be substituted)
Berry Salsa Fresca:
1/2 cup California Giant blackberries
1/2 cup California Giant raspberries
1 each lime – zest and juice
1 tablespoon jalapeño – small diced
1 tablespoon cilantro – chopped
1 tablespoon shallot – small dice
12 slices thin cut baguette
6 each with 1/2 ounce portion of brie cheese
1 tbsp butter
Blueberry hibiscus jam
For the blueberry hibiscus jam, bring the hibiscus and water to a simmer. Turn off the heat and let steep for 15 to 20 minutes. Add the California Giant blueberries and sugar and bring to a boil. Remove from the heat and puree with a hand blender. Return to the heat and cook down until a jam consistency.
Moving onto the white chocolate mole, heat the onions in the olive oil to wilt. Season with Kosher salt and white pepper. Add the water and cook off to soften the onions. In a small bowl, drop the hot onions on the chocolate chips and blend with a hand blender until smooth.
For the sesame crusted strawberries, toast the sesame seeds. Rub the cut side of the berries with the honey. Sprinkle with the toasted sesame seeds.
As for the berry salsa fresca, combine all ingredients.
Lastly, make six brie sandwiches with the cheese and bread. Melt the butter on a medium heat. Grill the sandwiches until the cheese melts. Serve with the jam and white chocolate and onion mole topped with sesame crusted strawberries and berry salsa fresca.