Blackberry-Almond Bruschetta Recipe

Make this dish for your next occasion and guests will be begging for the recipe.

May 2006

  • bruschetta
    Make this dish for your next occasion and guests will be begging for the recipe.
    Photo by GettyImages/nata_vkusidey
  • bruschetta

Yield: 24 servings

Bruschetta takes a sweet turn in an easy version that starts with refrigerated bread dough.


  • 1 can (11 oz.) refrigerated crusty French loaf dough
  • Butter-flavor cooking spray
  • 2 tablespoons granulated sugar
  • 1 package (8 oz.) reduced-fat cream cheese, softened
  • 1 to 2 teaspoons almond extract
  • 1/4 cup plus 3 tablespoons powdered sugar, divided
  • 1 bag (10 oz.) frozen blackberries, thawed, well-drained
  • 1/3 cup sliced almonds, toasted, coarsely chopped*


  1. Heat oven to 350°F. Bake French loaf as directed on can. Cool for 5 minutes.
  2. Cut ends off loaf; cut loaf crosswise into 24 slices, about 1/2 inch thick. Arrange slices on an ungreased cookie sheet. Spray each slice with cooking spray until lightly coated; sprinkle with granulated sugar. Return to oven; bake for 8 to 10 minutes longer, or until lightly toasted.
  3. In a small bowl, beat cream cheese, almond extract and 1/4 cup powdered sugar with an electric mixer on low speed until well-combined.
  4. Spread cream cheese mixture evenly onto bread slices. Top each with 3 or 4 blackberries; sprinkle with almonds. With a small strainer, sprinkle remaining powdered sugar over bruschetta.
*To toast almonds, spread on a cookie sheet; bake at 350°F for 5 to 7 minutes, or until golden brown, stirring occasionally. Coarsely chop.

This recipe originally aired in the May 2006 issue of Heart of the Home.

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