Blackberry-Almond Bruschetta

Bruschetta takes a sweet turn in an easy version that starts with refrigerated bread dough.

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Servings 24

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( 12 ) Ratings

12 Ratings

5 Stars 14%

4 Stars 21%

3 Stars 14%

2 Stars

1 Stars

Member Reviews ( 1 )

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Bake-Off® Contest 42, 2006

Karen Mack

Webster, New York

ingredients 9
Prep Time 20 min
Total Time 60 min

Ingredients

1: can (11 oz) Pillsbury® refrigerated crusty French loaf

: CRISCO® Butter Flavor No-Stick Cooking Spray

2: tablespoons granulated sugar

1: package (8 oz) reduced-fat cream cheese (Neufchâtel), softened

1: to 2 teaspoons almond extract

1/4: cup powdered sugar

1: bag (10 oz) Cascadian Farm® Organic frozen blackberries, thawed, well drained

1/3: cup Fisher® Chef's Naturals® sliced almonds, toasted, coarsely chopped*

3: tablespoons powdered sugar

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Directions

1 Heat oven to 350°F. Bake French loaf as directed on can. Cool 5 minutes.
2 Cut ends off loaf; cut loaf crosswise into 24 slices, about 1/2 inch thick. Arrange slices on ungreased cookie sheet. Spray each slice with cooking spray until lightly coated; sprinkle with granulated sugar. Return to oven; bake 8 to 10 minutes longer or until lightly toasted.
3 Meanwhile, in small bowl, beat cream cheese, almond extract and 1/4 cup powdered sugar with electric mixer on low speed until well combined.
4 Spread cheese mixture evenly onto toasted bread slices. Top each with 3 or 4 blackberries; sprinkle with almonds. With small strainer, sprinkle 3 tablespoons powdered sugar over bruschetta.

EXPERT TIPS

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Expert Tips

*To toast almonds, spread on cookie sheet; bake at 350°F 5 to 7 minutes or until golden brown, stirring occasionally. Coarsely chop.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer

Calories: 90
Calories from Fat: 30),

% Daily Value

Total Fat: 3 1/2g; 3 1/2%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 5mg; 5%;
Sodium: 115mg; 115%;
Total Carbohydrate: 11g; 11%
(Dietary Fiber 0g 0% Sugars 5g 5% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 2%;
Calcium: 0%;
Iron: 2%;

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;