Ingredients:
 | 3 Cups diced, peeled, ripe papaya. |
| 3/4 Cup diced, peeled kiwi |
| 2 Tbs. chopped, red bell pepper |
| 1 1/2 Tbs minced shallot |
| 1 1/2 Tbs chopped fresh cilantro |
| 1 1/2 Tbs lime juice |
| 1/8 Tsp ground allspice |
| 8 (7 inch) flour tortillas |
| 1 (4 Oz.) round Brie cheese |
Prepares 16 Servings
Preparation time: 30minutes
Cook time: 5 Minutes
Bake Time: 10 Minutes + 5 minutes
| Combine first 7 ingredients in a bowl; toss well. (Papaya Salsa) |
| Cover and chill. |
| Preheat oven to 350 F. |
| Cut each tortilla into 8 wedges; place wedges on baking sheet. |
| Bake at 350 F for 10 minutes or until crisp, set aside. |
| Place Brie on an ungreased baking sheet, bake at 350 R for 5 minutes or until thoroughly heated. |
| Transfer Brie to a serving platter & serve immediately with papaya salsa & tortilla wedges. |
| Cover the bowl tightly, refrigerate for 4 hours to "cook". |
| Place Endive in a large, high sided serving dish, and "pour" the cooked ceviche into the bowl. |