Bruschetta with Peach Salsa and Melted Brie

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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.
Serving Size: 2 topped bread slices
Calories: 100 (24% from fat)
Fat: 2.7g (sat 1.7g, mono 0.8g, poly 0.1g)
Protein: 4g
Carb: 15.9g
Fiber: 1g
Chol: 9mg
Iron: 0.8mg
Sodium: 183mg
Calc: 22mg

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Ingredients

  • 2 c chopped peeled peaches (about 4)
  • 3/4 c finely chopped red bell pepper (about 1)
  • 1/4 c chopped green onions
  • 2 Tbsp chopped fresh cilantro
  • 1 Tbsp sugar
  • 1 Tbsp fresh lime juice
  • Dash of ground red pepper
  • 1 (8 oz.) French bread baguette, cut into 24 slices
  • 4 oz. chilled Brie cheese, cut into 24 pieces

Preparation

Step 1

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 Tbsp salsa; serve immediately.

Yield: 12 servings (Serving size: 2 topped bread slices).

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