I found this super easy snack in one of my new recipe books called The New Vegetarian Grill by Andrea Chesman. It’s just the right amount of sweet, salty and creamy together. You can make it indoors in a grilling pan or outside on a grill.
These would make a good side dish to a salad or as a dessert as we had them tonight. Pair with wine or even coffee. Enjoy!
2- 10 inch flour tortillas
Brie cheese (I use Alouette Spreadable Brie, without the rind)
Sprinkle of cranberries
Sprinkle of shelled Pistachio nuts
Lightly spray one side of the tortilla with cooking spray
Heat grilling pan (like I used indoors) to medium-high heat
Place tortilla sprayed side down
Spread top with a layer of Brie spreadable cheese, (this can be tricky so be careful not to rip the tortilla)
Sprinkle with cranberries and pistachios
When tortilla is starting to brown and cheese is melty, (just a few minutes)
Fold tortilla in half and press down with spatula
Remove from pan and cut in half. That’s one serving.
Serve your husband and now go make yours… 😀