Peach Salsa With Brie And French Bread Food

PEACH BAKED BRIE

Steps:

• On a lightly floured surface, roll out pastry into a 12-in. square. Cut off corners to make a circle. Spread preserves to within 1 in. of pastry edge; sprinkle with pecans. Place Brie on top; fold pastry over the cheese and pinch edges to seal., Place seam side down on an ungreased baking sheet. Bake at 400° for 20-25 minutes or until golden brown. Serve warm with toast and crackers.

PEACH BRUSCHETTA

Steps:

• Preheat the oven to 350 degrees F.
• Lay the baguette pieces in a single layer on a parchment-lined baking sheet, brush both sides with 3 tablespoons of the olive oil and bake until golden brown, 15 to 18 minutes.
• In a medium bowl, toss together the peaches, basil, salt and remaining 1 tablespoon olive oil.
• Whisk together the honey, vinegar and hot sauce in a small bowl, adding more hot sauce to taste.
• To build the bruschetta, start with a piece of baguette, spread with the goat cheese, spoon on some peaches and top with the hot honey.

PEACH-BRIE FRENCH TOAST

Steps:

• Spray the griddle or pan with non stick spray and heat .
• Beat together the egg, 2 tsp cream or milk, sugar and salt until blended but not frothy.
• Dip the bread into the egg mix, turning it to coat both sides, and soak for a bit until egg is absorbed.
• Grill the bread till golden and egg is cooked.
• while bread is grilling saute the peach half in one Tbsp butter.
• When done remove to plate and top with Brie and hot sauteed peach slices. Sprinkle with sugar if you like.