Cream cream cheese until smooth, fold in diced peaches and ½ cup raspberries. Set aside.
Combine icing sugar and cinnamon. Set aside.
Bread cups and assembly:
Preheat oven to 375°F. Spray mini muffin tins with non-stick spray and set aside. With a rolling pin, carefully flatten slices of Kinnikinnick Soft Raisin Bread. Cut each slice into two circles. Form bread circles into mini muffin cups and drizzle with olive oil. Bake for 10-12 minutes or until crisp and lightly golden. Remove from oven and cool slightly (approx.5 minutes) prior to filling.
Fill toast cups with prepared filling (approximately 1tbsp). Return to oven and Bake for 7-10 minutes at 375°F or until golden brown. Sprinkle with cinnamon icing sugar mixture and garnish with a fresh raspberry. Serve warm. Makes 16 individual toast cups
Tips & Variations
If peaches are not in season, canned peaches will work. Drain excess juice well.