Tuesday, July 7, 2009

Tea For Two-sday ~ Blackberry Almond Bruschetta


Hello! Time for Tea For Two-sday again! Get your cuppa hot tea or your tall glass of iced tea, have a seat, and take a little break while you read! :)

Since I recently helped with a Ladies Tea, I have a few things to post about. I'm sharing another food item from the tea. I've actually made this a few times and I think it goes nicely with tea. It's a great recipe to use for a brunch. It's cute and it's yummy! It was the biggest hit at the tea, I think.

This recipe was a Pillsbury Bake-Off winner in 2006 (Karen Mack).


Blackberry Almond Bruschetta

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

1. Heat oven to 350 degrees F. Bake French loaf as directed on can. Cool 5 minutes.

2. Cut ends off loaf; cut loaf crosswise into 24 slices, about 1/2 in. thick. Arrange slices on ungreased cookie sheet. Spray each slice with cooking spray until lightly coated; sprinkle with granulated sugar. Return to oven; bake 8-10 min. longer or until lightly toasted.

3. Meanwhile, in small bowl, beat cream cheese, almond extract and 1/4 cup powdered sugar with electric mixer on low speed until well combined.

4. 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.

24 appetizers
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I know you can make these - not too hard! A few steps, but worth it!

Have a lovely and relaxing Tea For Two-sday my friends!

I'm also linking this up to Tasty Tuesday at Balancing Beauty and Bedlam - go check out all the yummy recipes!

12 comments:

  1. Looks yummy! Would it be alright if I wanted to make my french bread from scratch? Do you think it would taste as good? LOL.
    Big Blueberry Goodness size hugs to you my sweet friend.

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  2. That is such a cute little tea accompaniment...so fresh and summery!

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  3. Mmmmm...those look quite yummalicious!

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  4. I have blackberries I may have to try these.

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  5. Ohhh two of my faves, blackberries and almonds! Looks wonderful!

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  6. Hi Lisa. I'm visiting from Tasty Tuesdays, and am enjoying your blog and delicious looking recipes.

    blessings to you...
    Jennifer

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  7. Oh that sounds absolutely yummy!!!

    I've missed you. I feel like I haven't dropped by in forever. I'm having a hard time keeping up these days. But I'll have to work hard to keep up my 2nd place comment status. I know I'll never catch up to Kim. And Susie is gaining on me quickly. So, maybe I should come by and leave some extra comment love just to stay ahead of her ;)

    Take care my friend!
    Hope you're having a great week!

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  8. I love the concept of taking tea. Thanks for a wonderful recipe.

    God Bless,
    Susan

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  9. They look so SCRUMPTIOUS!!! And so easy to make. Gotta try them - any excuse to "take tea" that includes blackberries - well, the laundry can just wait!

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  10. From experience, I am saying these are definitely a favorite. I think I ate a whole plate of them at the tea. Not my dessert plate size but the serving plate. Now, I was not a glutton as I waited until everyone else had their fill of them. The almond flavor makes them a wonderful treat. Thank you, Lisa for giving my taste buds a delight!

    Love you and will be praying for safe travels.

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  11. I love dessert bruschetta. Try this one when you have time: Slather butter on the bread. Toast. Slice granny smiths thinly then saute in butter, brown sugar, and cinnamon. Top the toasts with these then toast again until the sugar on top gets crunchy and golden. Top with confectioner's sugar or dollops of whipped cream. Perfect with tea or coffee.

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I would love to hear your comments! Thank you for stopping and smelling the chocolates with me!! Currently disabled anonymous comments due to spam attempts - thanks for understanding!

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