Serve this appetizer or dessert fruit bruschetta when strawberries are in season.
Heat oven to 375 degree F. Cut bread into 24 slices about 1/4-inch thick. Place in a single layer on an ungreased cookie sheet. Bake about 10 minutes or until lightly brown, turning once.
Stir together cream cheese and honey; spread on one side of each bread slice. Arrange strawberry slices on the cheese. Heat jelly in a custard cup in a microwave oven on high power for 30 seconds; stir (or heat and stir in a small saucepan until melted). Brush jelly over strawberries. Makes 24 servings.
Toast the bread and store in a covered container at room temperature up to 2 days or freeze up to 1 month. Stir together the cream cheese and honey; cover and refrigerate up to 2 days.