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Friday, July 23, 2010

Strawberry Salsa Bruschetta with Jalapeno



3/4 cup Roma (plum) tomatoes, seeded and diced
1 cup Driscoll's strawberries, chopped
2 jalapeno peppers, seeded & finely chopped, to taste
1/4 tsp cilantro, leaves
1 tsp salt
1/2 cup onions, minced
2 fresh French baguettes, cut into rounds and toasted
1/2 lb garlic herb cream cheese, or cream cheese, softened
Cooking Directions:
In medium mixing bowl, combine strawberries, tomatoes, onion, cilantro, salt, and jalapeno peppers, if desired. Cover and refrigerate at least two hours to allow flavors to blend. To prepare bruschetta, spread French bread rounds with cheese. Top each with approximately 2 tsp Strawberry Salsa. Shortcut: Add chopped Driscoll's strawberries to your favorite prepared salsa. Use salsa as a condiment with grilled or roasted chicken, pork or fish. Makes about 2 cup salsa.

Source Quality Health newsletter