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Blackberry-Almond Bruschetta

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

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.