Sweet and satisfying, this bruschetta proves that cream cheese belongs on more than just bagels. The topping is delicious on morning toast, too—if you can keep it around that long.
- 8 ounces cream cheese, softened
- 6 tablespoons orange juice
- 1 teaspoon grated orange peel
- 2 cups sliced fresh strawberries
- 1 cup each fresh blueberries, blackberries and raspberries
- 6 slices pound cake
- Whipped cream in a can
- In a small bowl, beat the cream cheese, orange juice and peel until blended. In a large bowl, combine the berries. Place a cake slice on each of six dessert plates; top with cream cheese mixture and berries. Garnish with whipped cream. Yield: 6 servings.
Originally published as Berries & Cream Bruschetta in Taste of Home Special Interest Publications 2013
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