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