Brie Crostini with Mango & Jalapeño Salsa
Prep Time
Serves
Cooking Mode
1 small mango, diced (approx. 1 1/4 cups/300 mL)
1 jalapeño pepper, finely diced
½ red pepper, diced
2 tbsp finely diced shallot
½ lime, juiced
1 tbsp finely chopped cilantro
⅛ tsp each salt and pepper
⅓ white baguette, cut into 16 thin slices
2 tbsp olive oil
1 pkg double cream Brie cheese log, room temperature, cut into 16 even slices
1 small mango, diced (approx. 1 1/4 cups/300 mL)
1 jalapeño pepper, finely diced
½ red pepper, diced
2 tbsp finely diced shallot
½ lime, juiced
1 tbsp finely chopped cilantro
⅛ tsp each salt and pepper
⅓ white baguette, cut into 16 thin slices
2 tbsp olive oil
1 pkg double cream Brie cheese log, room temperature, cut into 16 even slices
Directions
1To make the salsa, mix together mango, peppers, shallot, lime juice, cilantro and seasonings in a bowl. Cover and chill up to a day.
2To make the crostini, preheat oven to 375°F (190°C). In a bowl, toss sliced baguette with olive oil. Arrange slices in a single layer on a parchment paper-lined baking sheet. Toast in oven 5 to 6 min. or until tops are golden. Cool.
3Top crostini with Brie and salsa.
Tips
1
Making the salsa ahead saves time and results in a more flavourful mix. Pre-toasted crostini can be stored overnight in an airtight container.
Disclaimer
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Personal Note
Personal Note
