Blackberry-Almond Bruschetta

• 1 (11 ounce) can Pillsbury refrigerated crusty french loaf
• butter-flavored cooking spray
• 2 tablespoons sugar
• 1 (8 ounce) package reduced-fat cream cheese, softened (Neufchatel)
• 1 -2 teaspoon almond extract
• 14 cup powdered sugar
• 1 (10 ounce) bagcascadian farm frozen blackberries, thawed, well drained
• 13 cup sliced almonds, toasted, coarsely chopped
• 3 tablespoons powdered sugar

1. Heat oven to 350F.
2. Bake French bread as directed on can.
3. Cool 5 minutes.
4. Cut ends of loaf; cut loaf crosswise in slices, about 1/2" thick.
5. Arrange on ungreased cookie sheet.
6. Spray each slice with cooking spray until lightly coated; cover with granulated sugar.
7. Return to oven 8-10 minutes longer or until lightly golden.
8. Meanwhile, in small bowl, beat cheese, almond extract and 1/4 cup powdered sugar with electric mixer on low speed until well combined.
9. Spread cheese mixture evenly on bread slices.
10. Top each with 3-4 blackberries; sprinkle with almond pieces.
11. With small strainer, sprinkle the 3 tablespoons powedered sugar over bruschetta.
12. Enjoy!

butter, sugar, cream cheese, almond, powdered sugar, frozen blackberries, almonds, powdered sugar

Taken from www.food.com/recipe/blackberry-almond-bruschetta-151470 (may not work)