Bruschetta with Peach Salsa and Melted Brie

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)

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

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.

Nutritional Information

Calories:

100 (24% from fat)

Fat:

2.7g (sat 1.7g,mono 0.8g,poly 0.1g)

Protein:

4g

Carbohydrate:

15.9g

Fiber:

1g

Cholesterol:

9mg

Iron:

0.8mg

Sodium:

183mg

Calcium:

22mg