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Bruschetta with Peach Salsa and Melted Brie

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Yield 12 servings (serving size: 2 topped bread slices)
Place the cheese in the freezer for about 20 minutes for easier cutting. To make this appetizer in advance, you can prepare and refrigerate the salsa up to a day ahead. Toast bread and assemble just before serving.

Ingredients

  • 2 cups chopped peeled peaches (about 4)
  • 3/4 cup finely chopped red bell pepper (about 1)
  • 1/4 cup chopped green onions
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon sugar
  • 1 tablespoon fresh lime juice
  • Dash of ground red pepper
  • 1 (8-ounce) French bread baguette, cut into 24 slices
  • 4 ounces chilled Brie cheese, cut into 24 pieces

Nutrition Information

  • calories 100
  • caloriesfromfat 24 %
  • fat 2.7 g
  • satfat 1.7 g
  • monofat 0.8 g
  • polyfat 0.1 g
  • protein 4 g
  • carbohydrate 15.9 g
  • fiber 1 g
  • cholesterol 9 mg
  • iron 0.8 mg
  • sodium 183 mg
  • calcium 22 mg

How to Make It

  1. Preheat broiler.

  2. Combine first 7 ingredients; set aside.

  3. Arrange bread slices in an even layer on a baking sheet. Top each bread slice with 1 piece of cheese; broil 3 minutes or until cheese melts and bread is toasted. Remove pan from oven. Top each bread slice with about 1 1/2 tablespoons salsa; serve immediately.