This was a lovely lunch we had. It would also be nice as party food, at a brunch, served as an appetizer, or even as a snack.

Apricot Vegan Cream Cheese Bruschetta

Yield: about 20 rounds


  • 1 sourdough baguette
  • 1 cup vegan cream cheese
  • 6 ripe organic apricots, cleaned and sliced
  • 3 tablespoons sweet syrup (I made chamomile)
  • handful sunflower seeds, toasted
  • lemon balm and edible flowers as garnish

Apricot Vegan Cream Cheese Bruschetta


  1. Slice the baguette into 2 inch rounds.
  2. Toast the rounds on a grill or in the oven.
  3. Spread each round with cream cheese.
  4. Clean and slice the apricots.
  5. Optionally lightly grill the apricots.
  6. Place the apricot pieces on the rounds.
  7. Drizzle a bit of sweet syrup on top (agave, maple, or I used homemade chamomile syrup).
  8. Toast the sunflower seeds in a dry pan.
  9. Sprinkle the tops of each round with a few sunflower seeds.
  10. Garnish with lemon balm and edible flowers.


A simple syrup is made from boiling equal parts water and sugar- then adding fruit, herbs or flowers such as chamomile.