Bruschetta with Peach Salsa and Melted Brie

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.

Yield: 12 servings (serving size: 2 topped bread slices)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 100
  • Calories from fat: 24%
  • Fat: 2.7g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.1g
  • Protein: 4g
  • Carbohydrate: 15.9g
  • Fiber: 1g
  • Cholesterol: 9mg
  • Iron: 0.8mg
  • Sodium: 183mg
  • Calcium: 22mg

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

Preparation

  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.
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