Fresh, juicy peach salsa sits on top of crostini and creamy brie cheese for a refreshing summer nosh that will please all the senses.
2 large peaches, peeled and chopped (about 2 cups)
1 large red bell pepper, chopped finely
¼ cup chopped green onions
2 tablespoons chopped fresh cilantro
1 tablespoons granulated sugar
1 tablespoons fresh lime juice
Dash of ground cayenne pepper
8 ounces French bread baguette, cut into 24 slices
4 ounces chilled Brie cheese, cut into 24 pieces
No nutrition information available
1. Prepare salsa: In a medium bowl, mix peaches, bell pepper, green onions, cilantro, sugar, lime juice and cayenne pepper.
2. 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.
3. Assemble bruschetta: Top each bread slice with about 1½ Tbs. of the fruit salsa. Serve immediately.