Bruschetta with Peach Salsa and Melted Brie

Bruschetta with Peach Salsa and Melted Brie Recipe

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

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.


12 servings (serving size: 2 topped bread slices)

Recipe from

Cooking Light

Nutritional 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


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


Preheat broiler.

Combine first 7 ingredients; set aside.

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.

Jaime Harder,

Cooking Light

July 2007
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