"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Brushetta with Peach Salsa adn Melted Brie, by Kathy Hamamoto, is from The Hamamoto Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2c. chopped peeled peaches (about 4) 3/4c. finely chopped red bell pepper (about 1) 1/4c. chopped green onions 1T. sugar 1T. fresh lime juice dash of ground red pepper 1 (8-oz) French bread baguette< cut into 24 pices
1.) preheat broiler 2.) combine first 7 ingredients; set aside. 3.) arrange bread slices in an even layer on baking sheet. Top each bread slice with 1 piece of cheese; broil for 3 minutes or until cheese melts and bread is toasted. Remove pan from oven. Top each bread slice with about 1 1/2 T. salsa; serve immediately.
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