Raspberry and Cheese Canapes

with raspberry jam



1 French baguette slice into 1 1/4 cm thick slices

8 tbsp. of spreadable cream cheese

8 tbsp. of raspberry jam or preserve

1 cup of fresh Driscoll's raspberries


Place the sliced baguette on a baking sheet.

Bake for about 5 to 10mn or until toasted and golden at 350F.

Let the bread cool down for about half hour.

Spread about 1 tablespoon of cream cheese on one side of bread each slice.

Top it with a layer of 1 tbsp. of raspberry jam or preserve.

Decorate with fresh Driscoll's raspberry.

Serve immediately.

Tip: Do not wait too long to serve or the cream cheese will dry up and crack up.