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Blackberry-Almond Bruschetta

Oklahoman Published: April 5, 2006

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

Prep Time: 20 Min

Start to Finish: 1 Hr

1 can (11 oz) Pillsbury® refrigerated crusty French loaf

Butter-flavor 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® frozen blackberries, thawed, well drained

1/3 cup sliced almonds, toasted, coarsely chopped*

3 tablespoons powdered sugar

1. Heat oven to 350°F. Bake French loaf as directed on can. Cool 5 minutes.

2. 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.

3. Meanwhile, in small bowl, beat cream cheese, almond extract and 1/4 cup powdered sugar with electric mixer on low speed until well combined.

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