Blackberry-Almond Bruschetta |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 14 |
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I found this on and it is one of the recipes chosen for 2006 Bake-Off 42 which hasn't happened as yet. I liked it because it was easy and made a sweet bruschetta - we enjoyed them a lot and they are easy to prepare. Submitted by Karen Mack of Webster, NY for Bake-Off 42(Orlando 2006). March 23, 2006 update...this was a $10,000.00 winner. Ingredients:
1 (11 ounce) can pillsbury refrigerated crusty french loaf |
butter-flavored cooking spray |
2 tablespoons sugar |
1 (8 ounce) package reduced-fat cream cheese, softened (neufchatel) |
1 -2 teaspoon almond extract |
1/4 cup powdered sugar |
1 (10 ounce) bag cascadian farm frozen blackberries, thawed, well drained |
1/3 cup sliced almonds, toasted, coarsely chopped |
3 tablespoons powdered sugar |
Directions:
1. Heat oven to 350°F.
2. Bake French bread as directed on can.
3. Cool 5 minutes.
4. Cut ends of loaf; cut loaf crosswise in slices, about 1/2 thick.
5. Arrange on ungreased cookie sheet.
6. Spray each slice with cooking spray until lightly coated; cover with granulated sugar.
7. Return to oven 8-10 minutes longer or until lightly golden.
8. Meanwhile, in small bowl, beat cheese, almond extract and 1/4 cup powdered sugar with electric mixer on low speed until well combined.
9. Spread cheese mixture evenly on bread slices.
10. Top each with 3-4 blackberries; sprinkle with almond pieces.
11. With small strainer, sprinkle the 3 tablespoons powedered sugar over bruschetta.
12. Enjoy!
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