Aug 17, 2010

Bruschetta with Peach Salsa and Melted Brie

This recipe is excellent. I really enjoy it with ripe peaches, but I've made it this last time with okay peaches and it was still really good.  I'm a big fan of Brie and I find when you combine it with fresh bread from Russo's and  ripe juicy fruit it becomes an addiction. I have been making this at least every other week since peaches came into season. Try it...I dare  ya!

  • 2 cups chopped peeled peaches (about 4)
  • 1 finely chopped red bell pepper
  • ¼ cup chopped green onions
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon sugar (to taste depending on sweetness of peaches)
  • 1 tablespoon fresh lime juice
  • 1 Dash cayenne pepper
  • 1 French bread baguette, (8-ounce) 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.

recipe courtesy of Cooking Light Magazine

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