Ingredients Jump to Instructions ↓

  1. 1 pkg (12.7 oz) spinach tortillas

  2. 2 cups fresh or frozen cranberries (do not thaw if frozen)

  3. 1/2 Granny Smith apple, peeled and cored

  4. 1/2 small red onion

  5. 1/4 cup each apple jelly and granulated sugar

  6. 1 Tbsp each chopped pickled jalapeño and chopped fresh cilantro

  7. 1 round (13 to 14 oz) ripe Brie cheese Garnish: diced yellow pepper You'll also need: a

  8. 3 1/2-in. holly-shape metal cookie cutter

Instructions Jump to Ingredients ↑

  1. You’ll need 2 baking sheets. Heat oven to 350ºF. Lay 1 or 2 tortillas over inverted cookie cutter and press tortilla down with hands or rolling pin until cut through. Repeat with remaining tortillas to make about 60 leaves. (If time is short, simply cut through stacked tortillas to make wedges—they’ll look like Christmas trees.) 2. Place leaves on ungreased baking sheets. Bake 7 minutes until crisp but not brown. For curved leaves, bake over rolled strips of foil. Let cool on wire racks, then place in airtight container or bags.

  2. Put cranberries, apple, onion, apple jelly and sugar in food processor; pulse until chopped. Stir in jalapeño and cilantro. Cover and refrigerate until serving.

  3. To serve: Heat oven to 400ºF. Place cheese on ungreased baking sheet. Score outline of poinsettia leaves on top of Brie with small knife. Gently scrape to remove rind from inside of leaf design.

  4. Bake 5 minutes or until cheese is soft. Place cheese on serving platter, arrange tortilla leaves around cheese and spoon some cranberry salsa into leaf cutouts. Garnish with yellow pepper. Serve with additional salsa. Plan Ahead: You can make tortilla leaves and prepare salsa up to 1 week before serving.


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