Blackberry-Almond Bruschetta


August 13, 2015

Make this crowd pleaser for your next dinner party or for brunch!


1 can (11 oz) Pillsbury™ refrigerated crusty French loaf (or use any French bread)

No-Stick Cooking Spray

2 Tbsp. granulated sugar

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

1 to 2 tsp almond extract

1/4 cup powdered sugar

Fresh blackberries or 1 bag (10 oz) frozen blackberries, thawed, well drained*

1/3 cup sliced almonds, toasted, coarsely chopped

3 tablespoons powdered sugar

Note: raspberries can be substituted


1Heat oven to 350°F. Bake French loaf as directed on can. Cool 5 minutes.

2Cut ends off loaf; cut loaf crosswise into 24 slices, about 1/2 inch thick.

3Arrange slices on ungreased cookie sheet.

4Spray each slice with cooking spray until lightly coated; sprinkle with granulated sugar.

5Return to oven; bake 8 to 10 minutes longer or until lightly toasted.

6Meanwhile, in small bowl, beat cream cheese, almond extract and 1/4 cup powdered sugar with electric mixer on low speed until well combined.

7Spread cheese mixture evenly onto toasted bread slices.

8Top each with 3 or 4 blackberries; sprinkle with almonds.

9With small strainer, sprinkle 3 tablespoons powdered sugar over bruschetta.