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Strawberry Salsa Bruschetta with Jalapeño

cup chopped strawberries
3/4 cup seeded & diced roma (plum) tomatoes
1/2 cup finely chopped onion
1/4 cup chopped fresh cilantro leaves
1 tsp. salt

1 1–2 jalapeño peppers, seeded & finely chopped
2 baguettes French bread, cut into rounds and toasted
8 oz. garlic herb cheese (or cream cheese), softened

In medium mixing bowl, combine strawberries, tomatoes, onion, cilantro, salt, and (if desired) jalapeño peppers. 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. salsa. Makes about 2 cups salsa; approximately 40–50 bruschetta.

 

 


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