Peach Salsa Bruschetta with Melted Brie

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.

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.