Ingredients:
1 (11 ounce) cans Pillsbury refrigerated crusty french loaf
butter-flavored cooking spray
2 tablespoons sugar
1 (8 ounce) packages reduced-fat cream cheese, softened ( Neufchatel)
1 -2 teaspoon almond extract
1/4 cup powdered sugar
1 (10 ounce) bags cascadian farm frozen blackberries, thawed, well drained
1/3 cup sliced almonds, toasted, coarsely chopped
3 tablespoons powdered sugar
Directions:
Heat oven to 350 F.
Bake French bread as directed on can.
Cool 5 minutes.
Cut ends of loaf; cut loaf crosswise in slices, about 1/2″ thick.
Arrange on ungreased cookie sheet.
Spray each slice with cooking spray until lightly coated; cover with granulated sugar.
Return to oven 8-10 minutes longer or until lightly golden.
Meanwhile, in small bowl, beat cheese, almond extract and 1/4 cup powdered sugar with electric mixer on low speed until well combined.
Spread cheese mixture evenly on bread slices.
Top each with 3-4 blackberries; sprinkle with almond pieces.
With small strainer, sprinkle the 3 tablespoons powedered sugar over bruschetta.
Enjoy!
Servings: 12-14
Time preparation: 10 min.
Time total: 35 min.