It doesn't matter if you serve this fruit-topped bruschetta as an appetizer or dessert—it will be a hit!
Start to Finish: 1 hour PT1H0M
Makes: 24 appetizers
1 can (11 oz) Pillsbury® refrigerated crusty French loaf
Butter-flavor 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® frozen organic blackberries, thawed, well drained
1/3 cup sliced almonds, toasted, coarsely chopped
3 tablespoons powdered sugar
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. On ungreased cookie sheet, arrange slices. Spray each slice with cooking spray until lightly coated; sprinkle with granulated sugar. 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. Spread cheese mixture evenly on toasted bread slices. Top each with 3 or 4 blackberries; sprinkle with almonds. With small strainer, sprinkle 3 tablespoons powdered sugar over bruschetta.
To Toast Almonds: Spread on cookie sheet; bake at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.
High Altitude (3500-6500 ft): No change.
Karen Mack • Webster, NY
Bake-Off® Contest 42, 2006