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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.
You guys, I like pretty much every single fruit there is.But never cherries.
Until now.
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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!