Petite Grilled Brie Sandwiches with Blueberry Hibiscus Jam, White Chocolate and Onion Mole, Sesame Crusted Strawberries and Berry Salsa Fresca

Name: Petite Grilled Brie Sandwiches with Blueberry Hibiscus Jam, White Chocolate and Onion Mole, Sesame Crusted Strawberries and Berry Salsa Fresca
Prep time: 15 min
Yield: 2
Ingredients: ¼ cup dried hibiscus flowers; ½ cup water; 1 cup California Giant blueberries; ½ cup sugar; 1 cup onions, sliced; 1 teaspoon olive oil; kosher salt and white pepper; 1 tablespoon water; 1 cup white chocolate chips; 3 California Giant strawberries – split in half; ½ tablespoon sesame seeds; 1 teaspoon hot honey (chile infused honey, plain honey can be substituted); ½ cup California Giant blackberries; ½ 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 ½ ounce portion of brie cheese; 1 tablespoon butter; Blueberry hibiscus jam

Prep Time15 min

Serves2

An intricate mix of flavors come together to create these delicious Petite Brie Sandwiches that work great as an appetizer or snack for guests. Berries are used in 3 unique ways to top off these brie bites.

INGREDIENTS

For the Blueberry Hibiscus Jam:

¼ cup dried hibiscus flowers
½ cup water
1 cup California Giant blueberries
½ cup sugar

For the White Chocolate Mole:

1 cup onions, sliced
1 teaspoon olive oil
kosher salt and white pepper
1 tablespoon water
1 cup white chocolate chips

For the Sesame Crusted Strawberries:

3 California Giant strawberries – split in half
½ tablespoon sesame seeds
1 teaspoon hot honey (chile infused honey, plain honey can be substituted)

For the Berry Salsa Fresca:

½ cup California Giant blackberries
½ cup California Giant raspberries
1 each lime – zest and juice
1 tablespoon jalapeño – small diced
1 tablespoon cilantro – chopped
1 tablespoon shallot – small dice

For the Sandwich:

12 slices thin cut baguette
6 each with ½ ounce portion of brie cheese
1 tablespoon butter
Blueberry hibiscus jam

DIRECTIONS

For the 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.
For the White Chocolate Mole:
- - Heat the onions in the olive oil to wilt, and 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.
For the Berry Fresca:
Combine all ingredients.
For the Sandwiches:
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.