Ingredients: 1 cup chopped strawberries 3/4 cup seeded and diced Roma (plum) tomatoes 1/2 cup finely chopped onion 1/4 cup chopped fresh cilantro leaves 1 teaspoon salt 1 or 2 jalapeño peppers, seeded and finely chopped 2 baguettes French bread, cut into rounds and toasted 1 8-ounce carton garlic herb cheese or cream cheese, softened

Directions: In medium mixing bowl, combine strawberries, tomatoes, onion, cilantro, salt, and 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 teaspoons Strawberry Salsa. Makes about 2 cups salsa, about 40-50 bruschetta appetizers. (Recipe and photo from Driscoll Strawberry Associates.) *See more recipes in our sauces & dressings collection