We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Blackberry-Almond Bruschetta

(12)
  1 reviews
  • 20 min prep time
  • 60 min total time
  • 9 ingredients
  • 24 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

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

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

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

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

*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
6%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
115mg
5%
Potassium
40mg
1%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
5g
Protein
2g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
2%
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 Choice
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
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved