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Jun 2014

Bruschetta with Peach Salsa and Melted Brie

(for 12)

  • 2 cups fresh peaches, small dice (about 4)
  • ¾ cup red bell pepper, small dice
  • ¼ cup green onions, small dice
  • 2 tbs chopped jalapeno, seeds and ribs removed
  • 2 tbs chopped fresh cilantro
  • 1 tbs sugar
  • Kosher salt to taste
  • 1 tbs fresh lime juice
1 baguette, cut into slices
4 oz chilled brie, cut into 24 pieces

Combine ingredients for salsa.
Preheat broiler. Arrange baguette slices on a baking sheet. Top each slice of bread with a piece of Brie. Put pan under broiler until cheese is melted and bread is toasted about 3 minutes.
Top each slice of bread with a good-sized tablespoon of salsa. Serve immediately.


(serves 4)

  • ½ cup chocolate-hazelnut spread (aka Nutella)
  • ¼ cup crème fraiche*
  • 1 ½ tsp hazelnut liqueur (aka Frangelico) or brandy
  • ½ cup heavy cream
  • Sweetened whipped cream, to garnish

In a medium bowl, use an electric beater to mix the chocolate-hazelnut spread with the crème fraiche and liqueur. Beat until smooth. In another bowl, beat the heavy cream until firm peaks form. Using a rubber spatula, fold the whipped cream into the chocolate-hazelnut mixture – until all the streaks disappear. Spoon into small bowls and refrigerate 20 minutes.
*Trader Joe’s has a good product.
Okay – let’s have some fun for a cocktail party or buffet. Spoon mousse into a pastry bag. Crush some chocolate wafers and set aside. Bev Mo sells plastic shooter glasses and small spoons are easy to find on the internet. Make a small “nest” of chocolate wafer crumbs on the bottom of the shooter glass. Pipe in the mousse and refrigerate until you want to serve. Whip some cream and flavor it with sugar and Frangelico. Either use a clean pastry bag or a small spoon and top the mousse with whipped cream and maybe a dusting of chocolate wafer crumbs. Insert the small spoon and serve on a beautiful tray.