Soften the cream cheese. If it is still cold, our preferred method of softening cream cheese is to cut a package into about 10 cubes and let it sit out on the cutting board. It should be spreadably soft in about 15 minutes. Or use the “soften cream cheese” setting on your microwave, or place the cream cheese in a baggie, seal it tightly, and let the bag float in some warm water for about 15 minutes.

Wash and dry the fruits and sprouts. 

Remove the stems from the strawberries, slice the fruit thin, and set aside.

Separate the sprouts, and remove salmon from the packaging.

Toast the bread.

Arrange the toast on serving plates.

Gently spread 1 T of soft cream cheese onto each piece of toast, end to end.

On the berry cream cheese toast, lay the strawberry slices on top, then place the blueberries (see photos).

On the smoked salmon cream cheese toast, layer the salmon over the cream cheese, then add the sprouts.

Serve. The ingredients will make the toast soggy over time, so serve as fresh as possible.