Dessert Bruschetta with Nectarine Salsa
3 medium nectarine, chopped
3/4 cup(s) fresh or frozen raspberries, thawed
6 slices pound cake
4 oz. cream cheese
2 Tbsp. heavy whipping cream
2 tsp. honey
Whipped cream, optional
1 Tbsp. fresh mint leaves, thinly sliced
In a small bowl, combine the nectarine, raspberries and mint. Let stand for 5 minutes.
Combine cream cheese and whipping cream; spread over cake slices. Top with nectarine mixture. Drizzle with honey. Serve with whipped cream if desired.
Recipe found here: Dessert Bruschetta with Nectarine Salsa