Blackberry Almond Bruschetta Food

CHEF JOHN'S BLACKBERRY BUCKLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir blackberries, 2 tablespoons sugar, and vanilla extract together in a bowl; let rest, 15 to 20 minutes.
• Whisk flour, 3/4 cup sugar, almond meal, baking powder, salt, and cinnamon together in a bowl. Stir milk into flour mixture until batter is just combined.
• Melt 6 tablespoons butter in a skillet over medium-high heat; pour into the bottom of a 8x12-inch baking dish. Pour batter over melted butter into the baking dish, using a spatula to gently distribute batter without mixing it into the butter, leaving a 1-inch butter border around the sides of the dish.
• Scatter blackberries over the batter and spoon any accumulated blackberry juices over the top.
• Bake buckle in the preheated oven until crisped and browned around the edges, about 1 hour.
• Melt remaining butter in a small skillet over medium-high heat. Cook and stir almonds in hot butter until golden brown and toasted, 2 to 3 minutes. Sprinkle toasted almonds over blackberry buckle and cool buckle to room temperature.

SWEET BERRY BRUSCHETTA

Steps:

• Place bread on an ungreased baking sheet; lightly coat with cooking spray. Sprinkle with 2 teaspoons sugar. Broil 3-4 in. from the heat for 1-2 minutes or until lightly browned. , In a small bowl, combine the cream cheese, extract and remaining sugar. Spread over toasted bread. Top with berries and almonds; dust with confectioners' sugar. Serve immediately.

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 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.

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.