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Bruschetta with Peach Salsa and Melted Brie

Cooking Light

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

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Worthy of a Special Occasion

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
Jaime Harder, Cooking Light, JULY 2007