During conversations, I am known to yell suddenly and without warning. When witnesses ask me the reason for my exclamation, the answer is always the same: “I had an idea for a recipe!”
I have lists and lists and lists of cooking plans for my family, for my blog, and for my friends. I try to cook items off of these lists to best suit the season, the day, who I’m cooking for, or just my feelings in that moment.
I always think that I’ll just cook my way through this delicious list, recipe by recipe. And then I find myself with a new, bright idea that I absolutely must prepare and present to the world — immediately!This is exactly what happened when I saw cherries and watercress at the Farmer’s Market the other day. I didn’t even bother adding the idea to the list! I just went home and whipped it up!
Those two stunning, vibrant colors just had to get together in a recipe. And I knew it would be such a tasty combination — the sweet, tart cherries with the somewhat spicy, peppery, crisp watercress!
I need to make something else from my never-ending list. 🙂
- Olive oil for the pan
- 2 9-inch flour or brown rice tortillas
- 1/2- pound firm goat cheese grated
- 1 cup loosely packed watercress leaves washed and dried
- 1 cup fresh cherries washed, dried, pitted and sliced in half
- 2 teaspoons honey
- Freshly ground black pepper
Coat the bottom of a large sauté pan with olive oil an place over medium heat.
Add a tortilla to the pan and sprinkle half of the goat cheese over the entire surface.
Add half of the watercress leaves and half of the cherries on top of half of the melted cheese.
Drizzle the cherries with half of the honey and sprinkle with a few turns of black pepper. Fold the tortilla over to cover the ingredients, and remove it from the pan once both sides are golden brown.
Repeat with the second half of the ingredients.