Savory Kiwi Bruschetta Baked on Rye with Honey, Cream Cheese, and Cracked Black Pepper

ImageThis little snack is a great accompaniment to your mid-morning or mid-afternoon tea. The warm spices are contrasted by a little pop of citrus from the kiwi, and the honey and cream cheese provide a soft, velvety base. I baked my bruschetta on some rye bread from the German Bakery in town and ate it on the patio with some honey-lemon tea, but this would also be nice on crostini breads served as an appetizer if you had company.


  • 1 slice Rye bread
  • 1-2 tablespoons cream cheese (depending on the size of your bread)
  • 1 kiwi fruit peeled and chopped into small cubes
  • 1/2 tsp honey
  • a pinch each of nutmeg, ginger, cinnamon, mint, salt, and black pepper


  1. Preheat oven to 400F
  2. In the meantime, peel and cube your kiwi and mix it in a small bowl with nutmeg, ginger, cinnamon, and salt. I say a pinch because only a PINCH is needed for flavour.
  3. Toast your bread in the oven until crisp. Remove from the oven and spread cream cheese on the toast (nice and thick!)
  4. Drizzle your honey over the cream cheese and top with kiwi mixture. Sprinkle the pinch of mint and a little crack of black pepper on top.
  5. Turn the oven to broil and put your toast back into the oven for 3-5 minutes or until warmed through- you should notice the cream cheese cracking a little if it’s ready.