It doesn't matter if you serve this fruit-topped bruschetta as an appetizer or dessert -- it will be a hit!
Total:
50 min
Active:
20 min
Yield:
24 appetizers
Level:
None

Ingredients

Directions

Heat oven to 350 degrees 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. High Altitude (3500-6500 ft): No change. *To toast almonds, spread on cookie sheet; bake at 350 degrees F 5 to 7 minutes or until golden brown, stirring occasionally. Special Touch: Garnish the serving platter with additional blackberries and fresh mint leaves. 

Contest Name: 42nd Bake-Off(r) Contest (Orlando, 2006) Contestant Name: Karen Mack City: Webster State: NY Prize Value: $10,000 Brand New You Category Winner

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