Make this crowd pleaser for your next dinner party or for brunch!
Heat oven to 350°F. Bake French loaf as directed on can. Cool 5 minutes.
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.
Meanwhile, in small bowl, beat cream cheese, almond extract and 1/4 cup powdered sugar with electric mixer on low speed until well combined.
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.
Source:
Recommended in NARBA survey response. See http://www.pillsbury.com/recipes/blackberry-almond-bruschetta/c0f8fafa-117d-465a-8890-b6c059ad46e3
Ingredients
Directions
Heat oven to 350°F. Bake French loaf as directed on can. Cool 5 minutes.
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.
Meanwhile, in small bowl, beat cream cheese, almond extract and 1/4 cup powdered sugar with electric mixer on low speed until well combined.
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.
