Bruschetta with Juicy Nectarines and Raspberries

• 6 slices of pound cake

• 3 chopped nectarines, medium sized

• Approx. 115 grams of cream cheese

• ¾ cup of fresh or frozen raspberries, thawed

• 2 teaspoons of honey

• 2 tablespoons of heavy whipping cream

• 1 tablespoon of thinly sliced fresh mint leaves

• Whipped cream, if desired

• Combine the raspberries, nectarines and sliced mint leaves in a small bowl. Let these ingredients stand for 5 minutes.

• Combine the cream cheese and whipping cream and spread this mixture over the pound cake slices.

• Top the cakes with the nectarines and raspberries mixture and drizzle the honey over this.

• Serve with whipped cream if desired.