Apricot Tomato Bruschetta


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 tablespoon
Minced Garlic
1⁄2 tablespoon
Soy Sauce (or sub liquid aminos)
1⁄3 cup
Whipped Cream Cheese
1 loaf
french bread (sliced)
2 teaspoons
Local Honey (optional)


  1. In a medium mixing bowl, combine all ingredients except cream cheese and bread. 
  2. Preheat the oven to 375 degrees.
  3. 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.
  4. Spread a thin layer of cream cheese (optional) over each bread slice, then top with a generous scoop of the tomato bruschetta.
  5. (optional) Drizzle a bit of honey over the top of each.
  6. Enjoy!

Yields 6 Servings