Sweet Bruschetta Fruit bites are easy to make party appetizer. ready in just 10 minutes. Cardamom flavored cream cheese topped with fresh fruits makes this a delicious finger food.
I have been busy lately with lots of things. I have been struggling with time management and thinking why do I need to Blog? If you notice, I am posting after a gap of two weeks. Why? if you want to know. It’s not that I have stopped cooking then why this gap in posting a new blog post. Honestly, I am tired and am struggling to complete multiple things on time. It’s a lot on my plate both on work and personal front. I know this is the same old story with everyone. Then what is so special in my case?
To begin with I have a full-time job which takes away most of my day time. Evenings are getting my daughter back home, cooking and the usual housework. Then around 8 pm is when I get to sit down and study. Yes, I am the crazy one trying to finish a certification in this mix of multiple things.
It’s 10 pm PST and now I is when I get the time to revisit and think about the blog. I am now starting to write this blog post. Trust me, I am exhausted and the thoughts of why I am blogging are so strong in my mind. I remember people saying they wish there were more than 24 hours in a day. I can so relate to that sentiment at this time. When these thoughts become strong, I go back to the very beginning why did I start a food blog in the first place.
In all honesty, I wanted to start this way back in 2009. I had registered in BlogSpot and had posted one recipe and then stopped. This last December I was doing some search and came across that old post. I remembered how much I wanted to start a food blog. I thought about it and decided to give it a try and here we are today. This is the ninth blog post and am trying to manage my time and commitments.
What do I get from this blog? Do I make an income from this blog, no I presently do not make income from this blog. Do I have a lot of visitors, no its a month old blog so not many visitors. Is anyone reading my ramblings, I am not sure. Can I take this blog to a next level, yes I can and am very sure. How? I have a plan. Can I execute my plan, Yes I can.
More I think of how to work on this blog. I realize it’s all about time management. There are days like this, when I sit down to write a blog post. I have realized that am also logged into Facebook, Quora etc and when I actually start working, I have wasted a lot of time on reading and surfing the web. The other day I was listening to Food Blogger Pro podcast, where they mentioned, about how not to be addicted to social media. One should logg out of all social media accounts so that you are not tempted to check the notifications or feed and can focus on your work.
I was nodding all the time during the podcast, as this is how I realize I loose time. So the one takeaway I have implemented is I have logged out of my Facebook and other social media accounts. It’s hard to be struggling for time but end of the day when I hit publish button for my post I sleep well at night.
Yes, I am able to post near midnight most of the time. This blog is my passion to document my recipes, it’s live and it’s a testimonial for me how much busy I am/can be but I can always find time for doing things which I enjoy.
Now back to the recipe, it’s an easy recipe you can make and serve Sweet Bruschetta in minutes. Trust me it’s so delicious that it was hard to finish the photo shoot, I was worried I will eat all Sweet Bruschetta Fruit bites before the pictures are taken.
I hope you enjoy this recipe. If you give this recipe a try, do let me know. Leave a comment, Pin it, or take a picture and tag it #cookingyoulove on Instagram. I would love to know how it turned out for you.
- Slice the baguette into ten , ½ inch slices
- Toast the sliced baguette in oven at 400 F for 5 minutes
- Mix cardamom powder in the cream cheese and apply on the toasted slices
- Top the slices with mango, pineapple pieces and blueberry
- Arrange the slices on the serving plate with sage leaves
- Sprinkle powdered sugar on top of the slices