Blackberry Almond Bruschetta Recipes

BLUEBERRY-ALMOND BRUSCHETTA

Steps:

• Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with softened butter and sprinkle with salt and sugar. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
• Spread softened butter on the toast rounds. Top with blueberry preserves and fresh blueberries. Sprinkle with toasted sliced almonds.

BLACKBERRY-ALMOND BRUSCHETTA

Steps:

• 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. *Special Touch: Garnish the serving platter with additional blackberries and fresh mint leaves.
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BLACKBERRY BRUSCHETTA

Steps:

• (If you are using frozen berries, thaw and drain well according to package directions.).
• Slice your baguette into about 24 thin rounds, about 1/2" thick (you might have extra bread left over).
• Preheat oven to 350 F and have ready a large baking sheet, ungreased.
• Lightly spray the tops of each bread round with some nonstick spray or brush with a small amount of melted butter.
• Sprinkle with granulated sugar evenly.
• Bake 8-10 minutes, or until lightly toasted.
• Meanwhile, beat cream cheese with almond extrac and powdered sugar using a mixer on low speed.
• Spread some cream cheese mixture on top of each bread round, then top with 3-4 berries, sprinkle with some nuts (if using) and garnish with a mint leaf.
• Using a sifter, dust some powdered sugar over all and serve.
• If making ahead: you can make the cream cheese spread in advance and just wait to toast and top the bruschetta until right before you plan to serve them.
• Also, if your berries are very very tart, you may need to add an extra sprinkling of granulated sugar to the berries, only be aware that this will cause the berries to weep a bit, so only do if necessary and eat right away.

ALMOND BLACKBERRY TART

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Spray a 9-inch springform tart pan or individual tartlet pans with cooking spray.
• In a large bowl, combine the almond meal with the flour and salt. Stir in the butter then stir in the honey or agave syrup, eggs, vanilla extract and almond extract.
• Pour the batter in the prepared pan and scatter the blackberries on top, pressing them lightly in the batter. Bake until lightly browned, 20 to 25 minutes.

BLACKBERRY ALMOND CRUNCH SALAD

Steps:

• Spray a baking sheet with cooking spray.
• Crush almonds into smaller pieces with a mortar and pestle or with a rolling pin.
• Spread almonds in a single layer in a large skillet over high heat. Add corn syrup; cook, stirring gently to prevent almonds from clumping together, until corn syrup coats almonds, 2 to 3 minutes. Spread almonds on the prepared baking sheet. Cool until hardened and set.
• Toss lettuce, blackberries, and feta cheese together in a large bowl.
• Pour lemon juice into a small bowl. Drizzle in olive oil, whisking constantly until blended into the lemon juice. Whisk sesame oil into the dressing.
• Break up cooled almonds and add to the salad. Mix dressing into the salad.