Ingredients
1
can (11 oz) refrigerated Pillsbury™ Original French Bread
CRISCO® Butter Flavor No-Stick 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 Fisher® Chef’s Naturals® sliced almonds, toasted, coarsely chopped*
3
tablespoons powdered sugar
Preparation
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.
