Last year, I made the mistake of bringing grilled chicken to a faculty retreat. I have since learned that most of the people in my department avoid meat. (So embarrassing!) Sometimes we are most creative when we are given limits, especially in cooking or writing poetry! The farm markets have all been opening their doors, so I stopped at Hurds and picked up some blueberry apricot jam. Add a little lemon zest, and a smear of creamy delights, and voila!

Ingredients

Baguette sliced
4 oz whipped cream cheese
4 oz goat cheese, softened
about 10 basil leaves, chopped
Hurds Blueberry Apricot Jam
Generous lemon zest
Fresh ground black pepper
Pam olive oil cooking spray

Directions

Lay out half the sliced baguette on a cookie sheet. Spray cooking spray on both sides. Mix cream cheese and goat cheese in a separate bowl. Smear each baguette slice. Layer basil, jam and lemon zest. Top with fresh cracked pepper to add a bit of sophistication. Delicious!