Some of the best things in life come in pairs. Flavors, for me, are no exception. Taste buds on the human tongue can detect four flavors: sweet, sour, bitter and salty. Yes, that’s right. Even though the average person has 10,000 taste buds (a number that is said to decrease as we age) they make only four distinctions between the types of food we eat.
Taste buds aren’t all that smart, either. Sometimes it is easy to trick them. According to Dr. Gary K. Beauchamp, Director of the Monell Chemical Senses Center in Philadelphia, you can tease your taste buds by drinking a cold brew. He said that one of beer’s primary components (alcohol) stimulates all of the sensory systems, which include taste and smell. “It stimulates taste, being a little bit bitter itself. It stimulates olfaction, having a sort of sweet odor.”
Is that why we like foods that are sweet + sour, sweet + salty or even sweet + bitter? From savory meals with sweet finish like sweet & sour chicken to classic chocolate cake with rich, sea-salted caramel filling most of us are no stranger to these combinations.
Pairing sweet with savory is a nice way to keep your palate entertained. In my ever so humble opinion it will leave you feeling more satisfied and prevent overeating. But you know, I’m not a scientist or anything.
At the end of the day I can’t promise that you won’t overeat this peach bruschetta because with it’s tangy peach salsa laced with summer scented cilantro, there is no way you won’t want to go back for a second piece – if there is even any left.
Bruschetta with Peach Salsa & Brie
Adapted from Cooking Light
What you need:
2 large peaches, peeled and chopped (about 2 cups)
1 large red bell pepper, chopped finely
1/4 cup chopped green onions
2 tablespoons chopped fresh cilantro
1 tablespoons granulated sugar
1 tablespoons fresh lime juice
Dash of ground cayenne pepper
8 ounces French bread baguette, cut into 24 slices
4 ounces chilled Brie cheese, cut into 24 pieces
What you do:
1. Prepare salsa: In a medium bowl, mix peaches, bell pepper, green onions, cilantro, sugar, lime juice and cayenne pepper.
2. 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.
3. Assemble bruschetta: Top each bread slice with about 1½ Tbs. of the fruit salsa. Serve immediately.
Yield: 2 bruschetta per person