Peach Salsa Bruschetta with Melted Brie

Cooking for a Crowd, Recipes, Small Plates & Snacks

Photo: Leigh Loftus

Some of the best things in life come in pairs. Flavors, for me, are no exception. Taste buds on the human tongue can detect four flavors: sweet, sour, bitter and salty.

Even though the average person has 10,000 taste buds (a number that is said to decrease as we age) they make only four distinctions between the types of food we eat.

Taste buds aren’t all that smart, either. Sometimes it is easy to trick them. According to Dr. Gary K. Beauchamp, Director of the Monell Chemical Senses Center in Philadelphia, you can tease your taste buds by drinking a cold brew.

He said that one of beer’s primary components (alcohol) stimulates all of the sensory systems, which include taste and smell. “It stimulates taste, being a little bit bitter itself. It stimulates olfaction, having a sort of sweet odor.


Photo: Leigh Loftus

Is that why we like foods that are sweet + sour, sweet + salty or even sweet + bitter? From savory meals with sweet finish like sweet & sour chicken to classic chocolate cake with rich, sea-salted caramel filling most of us are no stranger to these combinations.

Pairing sweet with savory is a nice way to keep your palate entertained. In my ever so humble opinion it will leave you feeling more satisfied and prevent overeating.

But you know, I’m not a scientist or anything.

At the end of the day I can’t promise that you won’t overeat this peach bruschetta though. Mostly because I like to overeat peach bruschetta but then, I like to overeat almost anything so don’t go by me.

I’ll give you all of the information and then I’ll let you be the judge: we have tangy peach salsa laced with summer scented cilantro, piled on top of a crispy toast oozing with melted brie cheese.


Photo: Leigh Loftus

Brie and Peach Salsa Bruschetta
Recipe type: Small Plates & Snacks
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 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
  1. Prepare salsa: In a medium bowl, mix peaches, bell pepper, green onions, cilantro, sugar, lime juice and cayenne pepper. Set aside.
  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 tablespoons of fruit salsa. Serve immediately. Yield: 24 bruschetta or two per person.

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