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Blackberry-Almond Bruschetta

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“I found this on pillsbury.com and it is one of the recipes chosen for 2006 Bake-Off 42 which hasn't happened as yet. I liked it because it was easy and made a sweet bruschetta - we enjoyed them a lot and they are easy to prepare. Submitted by Karen Mack of Webster, NY for Bake-Off 42(Orlando 2006). March 23, 2006 update...this was a $10,000.00 winner.”
READY IN:
35mins
SERVES:
12-14
UNITS:
US

Ingredients Nutrition

  • 1 (11 ounce) can Pillsbury refrigerated crusty french loaf
  • butter-flavored cooking spray
  • 2 tablespoons sugar
  • 1 (8 ounce) package reduced-fat cream cheese, softened (Neufchatel)
  • 1 -2 teaspoon almond extract
  • 14 cup powdered sugar
  • 1 (10 ounce) bagcascadian farm frozen blackberries, thawed, well drained
  • 13 cup sliced almonds, toasted, coarsely chopped
  • 3 tablespoons powdered sugar

Directions

  1. Heat oven to 350°F.
  2. Bake French bread as directed on can.
  3. Cool 5 minutes.
  4. Cut ends of loaf; cut loaf crosswise in slices, about 1/2" thick.
  5. Arrange on ungreased cookie sheet.
  6. Spray each slice with cooking spray until lightly coated; cover with granulated sugar.
  7. Return to oven 8-10 minutes longer or until lightly golden.
  8. Meanwhile, in small bowl, beat cheese, almond extract and 1/4 cup powdered sugar with electric mixer on low speed until well combined.
  9. Spread cheese mixture evenly on bread slices.
  10. Top each with 3-4 blackberries; sprinkle with almond pieces.
  11. With small strainer, sprinkle the 3 tablespoons powedered sugar over bruschetta.
  12. Enjoy!

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