Ingredients:
| 1 | package (10.75 oz) frozen pound cake loaf, cut into fourteen 1/2-inch slices |
| 2/3 | cup soft cream cheese with strawberries, raspberries or pineapple |
| 1 | can (11 oz) mandarin orange segments, well drained |
| Assorted bite-size pieces fresh fruit (kiwifruit, strawberry, raspberry, pear, apple) | |
| Chocolate-flavor syrup, if desired | |
| Toasted coconut or sliced almonds, if desired |
Directions:
- Set oven control to broil. Place pound cake slices on rack in broiler pan. Broil with tops 4 to 5 inches from heat 3 to 5 minutes, turning once, until light golden brown.
- 2 Spread each slice with about 2 teaspoons cream cheese. Cut slices diagonally in half to make 28 pieces. Top with orange segments and desired fruit. Drizzle with syrup; sprinkle with coconut. Arrange on serving platter.
You can drizzle the fruit with caramel topping instead of the chocolate syrup.
Toast the pound cake up to a day ahead of time. You can assemble the bruschetta up to 4 hours before your party. Cover and refrigerate until serving time.