Blackberry Almond Bruschetta Recipes

BLACKBERRY-ALMOND COBBLER

Steps:

• Adjust the oven rack to the lowest position; preheat the oven to 375 degrees F. Coat the bottom and sides of a 9-by-13-inch baking pan with cooking spray.
• For the filling: Dissolve the cornstarch in 2 tablespoons water and the lemon juice. In a large bowl, combine the blackberries, sugar and lemon zest (Depending on the sweetness of the blackberries, start with 1/3 cup sugar and add more as needed.) Pour the cornstarch mixture over the berries; toss to coat. Pour the filling into the prepared baking pan.
• For the crust: Combine the flour, almonds, sugar, salt and butter in a food processor. Process until the mixture resembles a coarse meal. Add the ice water, 1 tablespoon at a time, pulsing until the dough begins to pull from the sides of the bowl. Gather the dough together on a floured work surface and pat it into a rectangle.
• Roll out the dough into a 1/4-inch-thick rectangle that measures about 11-by-15 inches. Transfer the crust to the baking pan, laying it directly on the blackberry filling. (Any overhanging crust can be rolled inward.) Prick the crust a couple times with a fork.
• Bake until the crust is golden brown and the filling is thick, 35 to 45 minutes. If the top starts to get too dark, cover it with aluminum foil and continue cooking.
• Spoon the cobbler onto plates and serve with vanilla ice cream if desired.

BLACKBERRY BRUSCHETTA

Steps:

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