Photo by Eva Kolenko

Matchos with Brie and Pineapple Mango Avocado Salsa

  • 1 cup pineapple, diced small
  • 1 mango, peeled, pitted and diced small
  • 1 avocado, pitted, peeled and diced small
  • ½ small red onion, minced
  • ½ medium red bell pepper, seeded and minced
  • 1 large jalapeno pepper, seeded and minced
  • ½ cup cilantro, minced
  • 3 tablespoons fresh lime juice
  • 1 tablespoon cannabis-infused olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 matzo sheets
  • 8 ounces brie

Combine pineapple, mango, avocado, onion, bell pepper, jalapeno, cilantro, lime juice, canna oil, salt and pepper and stir until combined.

Carefully break each matzo cracker into 12 pieces and place on large baking sheets. Cut brie into thin slices and cover the matzo slices, stopping a little shy of the edges. Broil on medium until Brie melts, about 2 minutes. Serve immediately topped with salsa. Makes 6 servings at about 10 mg THC based on 20 percent strain.

Recipe by Cheri Sicard

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