Apricot Tomato Bruschetta

Description

Apricot Tomato Bruschetta // via Nosh and Nourish

2 cups diced organic tomatoes (I used heirloom cherry tomatoes)

2 tablespoons Cascadian Farm Apricot Fruit Spread

1 tablespoon Balsamic Vinegar

2 tablespoons Olive Oil

1⁄2 tablespoons Minced Garlic

1⁄2 tablespoons Soy Sauce (or sub liquid aminos)

1⁄3 cups Whipped Cream Cheese

1 loaf french bread (sliced)

2 teaspoons 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.
Enjoy!