Nutrition Information (per serving)
Pear and Pomegranate Salsa
2 Bartlett pears, minced
¼ cup minced red onion
2 Tbsp minced yellow bell peppers
¼ cup pomegranate seeds
3 Tbsp fresh lemon juice
¼ tsp sea salt
1½ tsp cane sugar
½ tsp dried sage
6 oz Brie cheese, thinly sliced
6 whole-wheat tortillas, about 9-in in diameter
- Combine all ingredients for salsa in a small bowl. Mix well.
- Place tortilla on a flat working surface and place 1 ounce Brie cheese on ½ of tortilla. Top with ¼ cup salsa. Fold in half. Place briefly on hot grill pan or under broiler to warm. Fold and cut in half.