Bruschetta with Peach Salsa and Melted Brie

Another delicious appetizer that Jill made for our weekend in Los Angeles.

Place the cheese in the freezer for about 20 minutes for easier cuttingl.  To make this appetizer in advance, you can prepare the salsa up to a day ahead.  Toast bread and assemble just before serving.

2 cups chopped peeled peaches (about 4)
3/4 cup finely chopped red bell pepper (about 1)
1/4 cup chopped green onions
2 tablespoons chopped fresh cilantro
1 tablespoon sugar
1 tablespoon fresh lime juice
Dash of ground red pepper
1 (8 ounce) French bread baquette, cut into 24 slices
4 ounces chilled Brie cheese, cut into 24 pieces

Preheat broiler.

Combine first 7 ingredients; set aside.

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.  Top each bread slice with about 1 1/2 tablespoons salsa; serve immediately.