I am in Oregon.
Also known as cherry country.
Or at least that is what I am calling it, because this summer in Oregon, I fell in love with fresh Oregon cherries.
And fell hard.
One day my dad came home with a giant bag of fresh, bright red Bing Cherries.
First thing out of my mouth, “Why did you buy cherries? I do not like cherries.”
I know, so selfish.
He could not believe I did not like cherries.
I ate one cherry and thought, nah not my thing.
For some reason a few minutes later I ate another and thought, nah still not my thing. But then something made me decide to try another, and another. I just kept going and then half way through the bag I realized something.
I think I really like cherries.
Like a lot.
A few days ago, my dad bought another bag home, and besides the few cherries he had, I consumed the whole bag in two days. That’s a lot of cherries.
And now I am addicted.
Which is why you see roasted cherries stuffed in a poblano pepper and covered with brie. Ok, well that and I had four poblano peppers that I bought for a dish that never got made and they were starting to get all wrinkly. Then all the sudden I was like “oh, I am going to roast cherries and stuff them in a poblano pepper!”
Sounds weird, I know, but the combo worked.
A little sweet and just a little spicy and so cheesy. The roasted cherries with the warm melty brie? Oh my gosh, fruit and cheese heaven.
It’s a really simple meal, but so pretty and packed with simple, awesome summer flavors.
I think I am gonna go hunt down some more cherries, it’s been a whole day and I am suddenly in need of a fix!