I am obsessed with cherries. I do not know where the obsession came from, but I love them. I would always beg my mom for a bag at the grocery store and she would oblige. I don’t think my mom or dad ever said no to fruits and vegetables or probably anything else at the grocery store, I was a picky kid! Now, seeing the bag of cherries is almost tortuous, in the months leading up to cherry season. $9.99 a pound?! Are you kidding me?! I never realized it, but I am thankful for all of those years of out-of-season-cherries, mom! Now, it is cherry season (cue applause) and they are only $3.99 a pound! I have been buying two huge bags at the grocery store and to be honest, I was eating them right out of the bag.
I decided I wanted to do something else with the cherries rather than just eating them out of the bag for my snacks. I wanted to incorporate them into my actual meal. This flatbread was so perfect. It had all of my favorite things, cherries, brie, and jalapeños. I was in heaven, well a mouth burning heaven, but I liked it! I can’t get enough of flatbreads in the summer, they are a breeze to cook up and have plenty of options. I use whole wheat naan for my flatbreads and I also use them for wraps, dipping into hummus, and making flatbread pizzas 🙂
Ingredients: 2 pieces of Flatbread, naan works perfect for this 1 teaspoon of Olive Oil 2 cloves of Garlic, minced 6 oz. of Brie, sliced thinly 1 cup of Cherries, pitted and sliced in half 1/2 of a Jalapeño, seeded & sliced thinly 1 tablespoon of Balsamic Vinegar
First, place some vegetable oil on a paper towel and rub the grates of the grill with it and preheat it to medium heat.
Now, drizzle the olive oil on the top side of the naan bread, sprinkle with garlic, top with cheese, brie, cherries, and jalapeños.
Place on the hot grill (not directly over the flames) and cook for 5-8 minutes, with the grill top closed.
Remove, splash with balsamic vinegar, slice, and eat!
The Barbee Housewife
Source: Lemons for LuLu