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Bake-Off® Contest 42, 2006
Webster, New York

Blackberry-Almond Bruschetta

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

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  • prep time 20 min
  • total time 60 min
  • ingredients 9
  • servings 24
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Cascadian Farm is a registered trademark of Small Planet Foods, Inc., used with permission. 2009 © and ®/™ of General Mills Bake-Off is a registered trademark of General Mills ©2009 Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820