Blackberry-Almond Bruschettas

Source: Pillsbury Bake-Off Contest

Bruschettas takes a sweet turn in an easy version that starts with refrigerated bread dough.

Karen Mack
Webster, NY
Bake-Off® 42
Orlando, 2006
$10,000 Category Winner

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® Organic frozen blackberries, thawed, well drained
1/3 cup sliced almonds, toasted, coarsely chopped*
3 tablespoons powdered sugar

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.

MAIN MENU