Fruit Salsa with Cinnamon Chips

brought by Sarah Shore

1 c. finely chopped fresh strawberries

1 medium navel orange, peeled and finely chopped

3 medium kiwifruit, peeled and finely chopped

1 can (8 oz.) crushed pineapple, drained

1 T. lemon juice

1-1/2 t. sugar

Cinnamon chips:

10 flour tortillas (8 in.) purchased or homemade*

¼ c. butter, melted

1/3 c. sugar

1 t. ground cinnamon

In a small bowl, combine the first six ingredients.  Cover; refrigerate until serving.

For chips, brush tortillas with butter.  Combine sugar and cinnamon; sprinkle over tortillas.  Cut each into eight wedges.  Place on ungreased baking sheets.  Bake at 350° for 5-10 minutes or just until crisp.  Serve with fruit salsa.

[Instead of using sugar, I just added some of the juice from the drained pineapple]

Yield: 2-1/2 cups salsa (80 chips)

*Sarah made fresh flour tortillas and spoiled all the woman at recipe group!

Bruschetta with Peach Salsa and Melted Brie

brought by Heather Brown
recipe from Cooking Light Magazine

• 2 cups chopped peeled peaches (about 4)
• 1 finely chopped red bell pepper
• ¼ cup chopped green onions
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon sugar (to taste depending on sweetness of peaches)
• 1 tablespoon fresh lime juice
• 1 Dash cayenne pepper
• 1 French bread baguette, (8-ounce) 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.