Blackberry Almond Bruschetta Recipes

BLACKBERRY ALMOND CRUNCH SALAD

Steps:

• Spray a baking sheet with cooking spray.
• Crush almonds into smaller pieces with a mortar and pestle or with a rolling pin.
• Spread almonds in a single layer in a large skillet over high heat. Add corn syrup; cook, stirring gently to prevent almonds from clumping together, until corn syrup coats almonds, 2 to 3 minutes. Spread almonds on the prepared baking sheet. Cool until hardened and set.
• Toss lettuce, blackberries, and feta cheese together in a large bowl.
• Pour lemon juice into a small bowl. Drizzle in olive oil, whisking constantly until blended into the lemon juice. Whisk sesame oil into the dressing.
• Break up cooled almonds and add to the salad. Mix dressing into the salad.

BLUEBERRY-ALMOND BRUSCHETTA

Steps:

• Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with softened butter and sprinkle with salt and sugar. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
• Spread softened butter on the toast rounds. Top with blueberry preserves and fresh blueberries. Sprinkle with toasted sliced almonds.

BLACKBERRY AND MASCARPONE CRUMBLE BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Mix flour, almond meal, sugar, baking powder, cinnamon, and salt for dough together in a bowl. Cut in butter until it is pea-sized. Mix in egg and vanilla extract until dough is crumbly.
• Pat 1/2 of the dough into the bottom of the prepared pan, saving the remaining dough for the topping.
• Bake in the preheated oven until edges just start to turn brown, 15 to 20 minutes. Remove from the oven and allow to cool. Leave the oven on.
• Beat mascarpone cheese, sugar, 1/2 of the lemon zest, and 1/2 of the lemon juice together in a bowl for mascarpone filling.
• Combine blackberries, sugar, remaining lemon zest, remaining lemon juice, cornstarch, orange liqueur, and salt for blackberry filling in another bowl.
• Spread mascarpone filling across the cooled bottom crust. Spread blackberry filling over mascarpone filling, then sprinkle reserved dough in crumbles evenly over top.
• Bake in the preheated oven until filling is bubbling and top crust is lightly browned, 40 to 45 minutes. Cool to room temperature, about 30 minutes. For best results, refrigerate for 8 hours to overnight before cutting into 16 bars.

BLACKBERRY-ALMOND BRUSCHETTA

Steps:

• 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. *Special Touch: Garnish the serving platter with additional blackberries and fresh mint leaves.
• 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

14+ CROSTINI TOPPING RECIPES: BLACKBERRY BURRATA MINT CROSTINI

Steps:

• Pre-heat oven to 375°F. Spread baguette slices on a baking sheet. Drizzle with olive oil (don't drench them, dry areas are ok) and sprinkle with salt as desired. Flip slices over and repeat so both sides are lightly covered with oil. Bake for 5-7 minutes on each side until golden brown. Once toasted, remove from pan and set aside.
• Meanwhile, in a small bowl, mix together mint, lemon, olive oil, and a pinch of salt (to taste).
• Layer the following on top of each toasted crostini: 1-2 tablespoons of burrata, freshly ground black pepper, a pinch of salt flakes, 3-4 blackberries, a drizzle of the mint mixture, and a drizzle of honey. Top with additional mint leaves and salt flakes as desired. Serve immediately.