Ingredients

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

Instructions

1. 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. *To toast almonds, spread on cookie sheet; bake at 350 degrees F 5 to 7 minutes or until golden brown, stirring occasionally. Special Touch: Garnish the serving platter with additional blackberries and fresh mint leaves.
2. 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