BLACKBERRY-ALMOND BRUSCHETTA
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
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
BLACKBERRY BRUSCHETTA
These are so delicious. I saw these made on a Pillsbury Bake-off Special (the original version of this recipe won its category) and immediately gave them a try the very next day. We all ooohed and aahhed at how pretty they look and then the taste....so scrumptious. In the contest, the original version called for using a tube of Pillsbury French bread, which she baked up fresh and sliced...I have done this and it is a brilliant idea for a fast quick loaf of bread to use for this. However, I often just use a baguette fresh made from the local bakery. My other changes are using fresh blackberries (she used frozen thawed) and I omit the nuts and add mint instead. You may also use other berries in this. A mix of blackberries and raspberries is very pretty.
Provided by HeatherFeather
Categories Cheese
Time 18m
Yield 24 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 88.7, Fat 2.3, SaturatedFat 1.2, Cholesterol 5.3, Sodium 143.2, Carbohydrate 14, Fiber 1.2, Sugar 3, Protein 2.8
BEST EVER BRUSCHETTA
I went through a major bruschetta phase and tried many many recipes until I found the perfect one. This was originally Guy Fieri's but is slightly adapted to my taste after making it about a billion times. Cookingt time is marinating time.
Provided by sofie-a-toast
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
- Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
- Slice the bread into individual pieces and spoon the mixture on top.
Nutrition Facts : Calories 887.9, Fat 16.9, SaturatedFat 3.8, Cholesterol 5.5, Sodium 1707.7, Carbohydrate 151.4, Fiber 7.7, Sugar 10.8, Protein 33.8
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