If your summer schedule includes a catered event or a much-needed vacation to wine country, consider Monica Sallouti, a Certified Natural Chef, for your gourmet dining needs. A self-described rent-a-chef with a motto of “I love cooking, so you don’t have to,” Sallouti works with a local abundance of artisan goodies and gifts from local farmers to make delicious and beautiful meals. Her personalized catering services are available for a single dinner, an event, or an entire week—simply call ahead to discuss availability.
We’re excited to share her recipe for Grilled Brie and Mango Chutney Quesadilla, excellent as an appetizer or a light meal. To prepare this savory dish you’ll need an outdoor bbq grill—browse a luxury assortment at Outdora.
For more information on Monica Sallouti and her services, visit her website.
Grilled Brie and Mango Chutney Quesadilla
This recipe is on my Greatest Hits list for guests and clients. No matter how many extras I make, it always seems like I should have made more. I’ve improved upon a recipe I found in Nicole Aloni’s Secrets from a Caterer’s Kitchen. If you have chutney that holds the sweet-to-tart to pleasingly hot continuum, please use it. Or for speedier preparation, try Trader Joe’s brand of mango chutney.
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