Apricot Tomato Bruschetta
Apricot Tomato Bruschetta // via Nosh and Nourish
diced organic tomatoes (I used heirloom cherry tomatoes)
Cascadian Farm Apricot Fruit Spread
Soy Sauce (or sub liquid aminos)
Whipped Cream Cheese
french bread (sliced)
Local Honey (optional)
In a medium mixing bowl, combine all ingredients except cream cheese and bread.
Preheat the oven to 375 degrees.
Cut the loaf of bread into thin slices. Arrange in a single layer on a baking sheet, and toast in the oven for approximately 8 minutes, or until slightly browned.
Spread a thin layer of cream cheese (optional) over each bread slice, then top with a generous scoop of the tomato bruschetta.
(optional) Drizzle a bit of honey over the top of each.
Yields 6 Servings