Reny Picot Recipe

Cream Cheese Toast with Summer Fruits

In the Age of Avocado Toast, it can be tricky for other toasts to get the attention they deserve, and this Reny Picot Cream Cheese Toast with Summer Fruits deserves a lot of attention.


1 8-ounce tub Reny Picot Cream Cheese

3 tablespoons Reny Picot Butter

2 tablespoons brown sugar

1 loaf artisan bread, sliced

Summer fruit medley (cherries, peaches, strawberries, etc.)


  1. Melt half the butter in a pan over medium heat.
  2. Dice the fruit and add to the pan with melted butter. Turn to high heat, sprinkle with brown sugar, and lightly caramelize fruit.
  3. Once golden brown, add the rest of the butter and let sit for 2-3 minutes until completely melted.
  4. Toast the bread. Spread cream cheese over toast, top with fruit, drizzle with leftover pan juices, and serve.