Blueberry Almond Bruschetta Recipes

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BLUEBERRY LEMON RICOTTA BRUSCHETTA



Blueberry Lemon Ricotta Bruschetta image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pint fresh blueberries
2 tablespoons sugar
1 tablespoon balsamic vinegar
1 1/2 cups whole-milk ricotta
1/4 cup heavy cream
Zest of 1 lemon plus juice of 1/2 lemon
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 small loaf French bread, sliced into twelve 1/2-inch-thick rounds
1 stick (8 tablespoons) salted butter, softened
12 fresh basil leaves
Balsamic glaze (store-bought), for drizzling
1 lemon

Steps:

  • For the blueberries: Macerate the blueberries by mixing them together with the sugar and balsamic vinegar in a small bowl. Set aside while you make the ricotta mix and the bruschetta.
  • For the lemon ricotta: Add the ricotta, heavy cream, lemon zest and juice, salt and pepper to the bowl of a food processor. Mix until the ricotta is smooth and fluffy, 1 to 2 minutes.
  • For the crostini: Heat a griddle (or large cast-iron skillet) over medium-high heat. Spread each side of the sliced bread with some butter. Toast the bread on both sides until crisp and golden, 1 to 2 minutes per side. Allow the bread to cool slightly.
  • For serving: To assemble, smear a heaping tablespoon of the lemon-ricotta mixture onto a piece of toasted bread. Top with a tablespoon of the macerated blueberries and garnish with a basil leaf. Transfer the bruschetta to a platter and drizzle with the balsamic glaze. Zest the lemon over the platter before serving.

BLUEBERRY, ALMOND AND LEMON CAKE



Blueberry, Almond and Lemon Cake image

A slice of this berry-dotted cake is perfect late in the morning, for afternoon tea or after dinner, with coffee. It keeps for up to three days in a sealed container, but is at its absolute best on the day it's made.

Provided by Yotam Ottolenghi

Categories     brunch, snack, cakes, dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

1/2 cup (1 stick) plus 3 tablespoons/150 grams unsalted butter, at room temperature, plus extra for greasing the pan
1 scant cup/190 grams granulated or superfine sugar (caster sugar)
1 teaspoon lemon zest, plus 1 tablespoon lemon juice (or more juice as needed)
1 teaspoon vanilla extract (vanilla essence)
3 large eggs, beaten
2/3 cup/90 grams all-purpose flour (plain flour), sifted
1 1/4 teaspoons baking powder
1/8 teaspoon salt
1 cup/110 grams almond flour (ground almonds)
1 1/2 cups/200 grams fresh blueberries
2/3 cup/70 grams confectioners' sugar (icing sugar)

Steps:

  • Heat oven to 375 degrees Fahrenheit/200 degrees Celsius. Grease a 9- or 8-inch/21-centimeter loaf pan with butter, line it with a parchment paper sling and butter the paper. Set the pan aside.
  • Place butter, sugar, lemon zest and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 3 to 4 minutes, until light, then lower speed to medium. Add eggs in three additions, scraping down the sides of the bowl a few times as necessary. The mix may split a little but don't worry: It'll come back together once you add the dry ingredients.
  • In a separate bowl, whisk together flour, baking powder, salt and almond flour. With the stand mixer on low, add the dry ingredients in three additions, mixing just until no white specks remain. Fold in about 3/4 of the blueberries by hand, then scoop batter into the prepared loaf pan.
  • Bake for 15 minutes, then sprinkle the remaining blueberries over the top of the cake. Return to the oven for another 15 to 20 minutes, until cake is golden brown but still uncooked. Cover loosely with foil and continue to cook for another 25 to 30 minutes (less for a 9-inch pan, more for an 8-inch pan), or until risen and cooked, and a knife inserted into the middle of the cake comes out clean. Remove from oven and set aside in its pan to cool for 10 minutes before removing cake from pan and placing on a wire rack to cool completely.
  • When cake is cool, make the icing: Add lemon juice and icing sugar to a bowl and whisk together until smooth, adding a bit more juice if necessary, just until the icing moves when you tilt the bowl. Pour over the cake and gently spread out. The blueberries on the top of the cake may bleed into the icing a little, but this will add to the look. Let icing set (about 30 minutes), slice and serve.

Nutrition Facts : @context http, Calories 527, UnsaturatedFat 9 grams, Carbohydrate 48 grams, Fat 36 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 125 milligrams, Sugar 35 grams, TransFat 1 gram

BLUEBERRY ALMOND OVERNIGHT FRENCH TOAST



Blueberry Almond Overnight French Toast image

This eggy, sweet French Toast is a great make ahead dish. Prepare the night before, and pop in the oven the next day.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 9h15m

Yield 8

Number Of Ingredients 10

1 tablespoon butter
10 ounces Hawaiian sweet rolls
1 ½ cups fresh blueberries
½ cup butter
3 cups Almond Breeze Vanilla, Hint of Honey, or Vanilla Cashew blend almondmilk
⅔ cup sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
4 eggs, well beaten
Powdered sugar

Steps:

  • Preheat oven to 350 degrees F and spread 1 tablespoon butter onto the bottom and sides of an 11 x 7-inch baking dish.
  • Cut each roll into 3 slices (you should have 10 cups, loosely measured). Place on a baking sheet and bake for 5 minutes or until lightly toasted.
  • Sprinkle some of the blueberries into the dish and arrange roll slices in rows. Sprinkle with remaining blueberries, tucking some between the roll slices.
  • Melt remaining butter and whisk together with Almond Breeze, sugar, extracts, and eggs. Pour over bread, then cover and refrigerate overnight.
  • Remove French toast from refrigerator and preheat oven to 350 degrees F. Bake for 45 to 55 minutes or until firm when the dish is gently tapped. Serve warm, dusted with powdered sugar.

BLUEBERRY & ALMOND TART



Blueberry & almond tart image

Use Mary Cadogan's shortcrust pastry case recipe as the base for this gorgeous summery tart

Provided by Mary Cadogan

Categories     Afternoon tea, Dessert

Time 1h5m

Number Of Ingredients 8

85g softened butter
175g caster sugar
175g ground almonds
2 eggs , beaten
few drops almond extract
2 x 125g punnets blueberries
23-24cm cooked shortcrust pastry tart case (see 'goes well with')
icing sugar , for dusting

Steps:

  • Heat oven to 190C/170C fan/gas 5. Beat together the butter and sugar until it is light and fluffy, about 1 min. Stir in the almonds, egg and almond extract.
  • Stir in half the blueberries and spoon into the pastry case. Smooth the top using the back of a metal spoon, then scatter over the remaining blueberries, pressing them in lightly. Bake for 45-50 mins until the pastry is crisp and golden, and the filling is golden and feels firm to the touch.
  • Cool the tart for 10 mins in the tin, then lift onto a serving plate. Dust with a little icing sugar and serve warm or at room temperature.

Nutrition Facts : Calories 513 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 27 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.35 milligram of sodium

FRESH BLUEBERRY ALMOND TART



Fresh Blueberry Almond Tart image

An artisan-style blueberry pie often called crostata is made easy with Pillsbury™ Pie Crust.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 6

Number Of Ingredients 8

2 cups fresh blueberries
1/3 cup granulated sugar
1 1/2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon almond extract
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2 cup sliced almonds
1 teaspoon white decorator sugar crystals

Steps:

  • Heat oven to 400°F. In large bowl, mix blueberries, granulated sugar, cornstarch, water and almond extract.
  • Remove crust from pouch; unroll on ungreased cookie sheet. Spread 1/4 cup of the almonds over crust; press lightly into crust.
  • Spoon blueberry mixture onto center of crust to within 2 inches of edge of crust. Fold 2-inch edge of crust over blueberry mixture, crimping crust slightly. Sprinkle crust edge with sugar crystals.
  • Bake 25 to 30 minutes, sprinkling remaining 1/4 cup almonds over blueberry mixture during last 5 minutes of baking, until crust is golden. Cool slightly.

Nutrition Facts : Fat 2 1/2, ServingSize 1 Serving, TransFat 0 g

BLUEBERRY-ALMOND BRUSCHETTA



Blueberry-Almond Bruschetta image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Number Of Ingredients 0

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



Blackberry-Almond Bruschetta image

It doesn't matter if you serve this fruit-topped bruschetta as an appetizer or dessert -- it will be a hit!

Provided by Food Network

Time 50m

Yield 24 appetizers

Number Of Ingredients 9

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

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.
  • Contest Name: 42nd Bake-Off(r) Contest (Orlando, 2006) Contestant Name: Karen Mack City: Webster State: NY Prize Value: $10,000 Brand New You Category Winner

BLUEBERRY ALMOND BISCOTTI



Blueberry Almond Biscotti image

????These biscotti are the perfect treats for an indoor tea party or an outdoor garden party! If you're not a fan of almond extract, vanilla works as well. -Scarlett Elrod, Newnan, GA

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2-1/2 dozen.

Number Of Ingredients 9

2 large eggs, room temperature
2/3 cup sugar
1/2 teaspoon almond extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dried blueberries
1/2 cup sweetened shredded coconut
1/2 cup unblanched almonds, coarsely chopped

Steps:

  • In a large bowl, beat the eggs, sugar and extract until thick and lemon-colored. Combine the flour, baking soda and salt; gradually add to egg mixture and mix well. Stir in the blueberries, coconut and almonds., Divide dough in half. Using lightly floured hands, shape each into a 9x2-1/2-in. rectangle on parchment-lined baking sheets. Bake at 350° for 20 minutes or until firm and lightly browned., Place pans on wire racks. When cool enough to handle, transfer loaves to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place slices cut side down on ungreased baking sheets. Reduce heat to 325°. Bake for 5-7 minutes on each side or until lightly browned. Remove to wire racks. Store in an airtight container.

Nutrition Facts : Calories 106 calories, Fat 3g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 63mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic exchanges

BLUEBERRY-ALMOND FRENCH TOAST BAKE



Blueberry-Almond French Toast Bake image

Great breakfast to feed a group and loaded with protein and whole grains! Make ahead the night before, then pop in the oven before everyone gets up. I made this French toast bake for our group during a winter weekend of snowboarding. I just wish I had made two batches. It went fast! Serve with extra maple syrup and sausage on the side for a heartier meal.

Provided by daleypie

Categories     French Toast Casserole

Time 5h

Yield 8

Number Of Ingredients 11

cooking spray
8 large eggs
8 large egg whites
2 cups milk
⅓ cup pure maple syrup
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1 (1 pound) loaf whole wheat bread, cubed
2 cups fresh blueberries
⅓ cup sliced almonds
2 tablespoons dark brown sugar

Steps:

  • Spray a 9x13-inch baking pan with cooking spray.
  • Whisk eggs, egg whites, milk, maple syrup, vanilla, and cinnamon together in a large bowl.
  • Place bread cubes in the prepared pan. Pour egg mixture over the bread. Scatter blueberries evenly over the top and sprinkle with almonds and brown sugar. Cover with plastic wrap and refrigerate for 4 hours, or overnight.
  • When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
  • Remove plastic wrap from the baking pan. Bake in the preheated oven until golden brown , 40 to 50 minutes.

Nutrition Facts : Calories 362.1 calories, Carbohydrate 45.7 g, Cholesterol 190.9 mg, Fat 11.2 g, Fiber 5.5 g, Protein 20.8 g, SaturatedFat 3 g, Sodium 420.5 mg, Sugar 21.7 g

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