Blackberry-Almond Bruschetta

Fresh Blackberries

I love blackberries in any shape and form. They are a powerhouse of anti-oxidants and fiber plus low in sugar and calories.

Most of the times I totally ignore the recipe on backs of boxes or the ones that come with cream cheeses/yogurts etc. I hit the jackpot with this one. Thank you Cascadian Farms :) I got some blackberries in this brand and this recipe was on the bottom of the box. It caught my eye and looked very interesting so had to give it a try. I have made it a few times since including for a friends baby shower and it has been a hit everytime. Its quick, easy, looks amazing and who ever heard of a sweet (not too much) appetizer.

I have adjusted it to my liking and I can see it served for tea-parties, brunches, kids birthday parties, wine parties, Super bowl party...you name it and this will fit right in and will be gobbled up fast so make sure you have extras (double recipe).

Took this platter to a friends Wine tatsing get-together last night...

RECIPE: Blackberry Almond Bruschetta
Ingredients
1 French loaf, cut into 1/2"cross sections
Olive oil Cooking spray
2 tbsp granulated sugar
1 package (8 oz) Full fat or reduced-fat cream cheese, softened
1 to 2 teaspoons almond extract or Vanilla extract
1/4 Cup powdered sugar
10 oz Fresh or Frozen blackberries, thawed, well drained
1/3 Cup sliced almonds, toasted, coarsely chopped
3 tbsp powdered sugar
Mint and Chocolate sauce for Garnish


Method
1.Heat oven to 350°F.
2.Cut ends off loaf; cut loaf crosswise into 24 slices, about 1/2 inch thick. On ungreased cookie sheet, arrange slices. Spray each slice with cooking spray until lightly coated, sprinkle with granulated sugar. Bake 8 to 10 minutes longer or until lightly toasted.
3.Meanwhile, in small bowl, beat cream cheese, almond extract and 1/4 cup powdered sugar with electric mixer on low speed. Spread cheese mixture evenly on toasted bread slices. Top each with 3 or 4 blackberries; sprinkle with almonds. With small strainer, sprinkle 3 tablespoons powdered sugar over bruschetta.

NOTE: To Toast Almonds, Spread on cookie sheet; bake at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.

Step-by-step process, 

Heat oven to 350°F.

Cut ends off loaf; cut loaf crosswise about 1/2 inch thick. On ungreased cookie sheet, arrange slices. Spray each slice with cooking spray until lightly coated, sprinkle with granulated sugar. Bake 8 to 10 minutes longer or until lightly toasted.

Meanwhile, in small bowl, beat cream cheese, almond extract or Vanilla extract and 1/4 cup powdered sugar with electric mixer on low speed. Not everyone likes the taste of Almond extract so you can use vanilla instead. Spread cheese mixture evenly on toasted bread slices. Top each with 3 or 4 blackberries; sprinkle with almonds. With small strainer, sprinkle 3 tablespoons powdered sugar over bruschetta. Garnish with mint leaves and a drizzle of any Chocolate sauce you might have (even an ice-cream topping). You are all done.

Anywhere to go this weekend, now you know what to make. It is quick, easy and looks like a million $$$.