Blackberry Bruschetta

• 1 loaf French bread, thinly sliced into rounds (baguette style)
• 2 tablespoons granulated sugar
• 8 ounces reduced-fat cream cheese, at room temperature (Neufchatel)
• 2 teaspoons almond extract
• 14 cup powdered sugar, plus extra for dusting
• 2 cups fresh blackberries or 1 (10 ounce) bag frozen blackberries
• 24 mint leaves, for garnish (optional)
• 13 cup sliced almonds, for garnish (optional)
• nonstick cooking spray or melted butter, to brush tops of bread

1. (If you are using frozen berries, thaw and drain well according to package directions.
2. ).
3. Slice your baguette into about 24 thin rounds, about 1/2" thick (you might have extra bread left over).
4. Preheat oven to 350 F and have ready a large baking sheet, ungreased.
5. Lightly spray the tops of each bread round with some nonstick spray or brush with a small amount of melted butter.
6. Sprinkle with granulated sugar evenly.
7. Bake 8-10 minutes, or until lightly toasted.
8. Meanwhile, beat cream cheese with almond extrac and powdered sugar using a mixer on low speed.
9. 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.
10. Using a sifter, dust some powdered sugar over all and serve.
11. 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.
12. 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.

bread, sugar, cream cheese, almond, powdered sugar, fresh blackberries, mint, almonds, nonstick cooking spray

Taken from www.food.com/recipe/blackberry-bruschetta-208307 (may not work)