An Homage to Fromage

My name is Dianna, and I am a cheese addict. {The dairy kind, not the recreational drug kind. Ya gotta be specific these days. My drug of choice is caffeine, thankyouverymuch.}

I have come to terms with the fact that cheese may, at some point, be the death of me. Years ago, I even had a cheese-related hospital incident when I managed to cut myself badly on a container of feta. Leave it to me.

Anyway, under my husband's watchful eye {and his rambling speeches about clogged arteries and such}, I've managed to cut down ever so slightly on my cheese consumption.

In my brain, I know I should not indulge as much as I do. But in my mouth, my tastebuds overrule the logic behind this thinking.

I have not encountered too many cheeses I can pass up easily, though there are a few that don't rank high on my list of favorites. But the crowning glory of my pasteurized preferences is none other than ooey, gooey, creamy Brie.

I hardly ever buy it because I know that if it is in my fridge, all bets are off. I can polish off an entire wheel by myself in days. I wish I were kidding.

I made this Brie, Ham & Arugula Quesadilla last weekend as a quick lunch and savored every last bite. It's a quick and easy, but oh-so-satisfying if you're looking to indulge your cheese habit.

Make it with tortillas for a quesadilla style lunch, or between two pieces of sourdough for a panini style sandwich. No matter how you decide to fix it, just make sure you do.


Brie, Ham, & Arugula Quesadilla
Serves 2

• 2 whole wheat {or your preference} tortillas
• dijon mustard
• brie {as much as you want}
• 6 slices ham
• 1/2 cup arugula

Preheat a skillet to medium heat.

On each tortilla, spread about a teaspoon of dijon mustard. Arrange arugula, ham, and brie on each tortilla. Carefully fold each tortilla in half. {Alternately, use another whole tortilla to top for a bigger snack.}

Spray skillet with non-stick cooking spray. Cook quesadillas {2-4 minutes on each side} until cheese is melted and tortillas are slightly toasted.

Cut into wedges with knife or pizza cutter. Serve warm.