Sugar Cookie Bruschetta
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 504
- Total Fat
- 16
- Saturated Fat
- 7
- Carbohydrates
- 86
- Dietary Fiber
- 3
- Sugar
- 63
- Protein
- 5
- Cholesterol
- 25
- Sodium
- 241
- Total: 1 hr (includes cooling time)
- Active: 25 min
Ingredients
One 16.5-ounce package refrigerated sugar cookie dough
1 cup halved blueberries
1 cup diced strawberries
2 tablespoons sugar
Juice of 1/2 lemon
One 8-ounce block cream cheese, softened
3 tablespoons honey
1/4 cup toasted coconut flakes
1/4 cup fresh mint leaves
Good quality chocolate syrup, in a small squeeze bottle, for serving
Directions
- Bake the cookies according to the package instructions and set aside to cool.
- Add the blueberries, strawberries, sugar and lemon juice to a bowl and toss to combine. Set aside.
- Mix together the cream cheese and honey in a separate bowl until smooth and well combined. Transfer to a small serving bowl.
- For a "build your own cookie board," arrange the cookies on a board or platter. Add the bowl of berries, the bowl of cream cheese mixture, the coconut and mint to the board, along with the chocolate syrup. Let the fun begin.
- Take a cookie, spread a thin layer of cream cheese on top, add a couple tablespoons of berries and garnish with the mint. Sprinkle over a few coconut flakes and drizzle with chocolate syrup.