I’ve had the Italian-style (tomatoes, basil, mozzarella) version of bruschetta many times, but had never seen anything like this one until I came across this recipe in my Taste of Home Holidays and Celebrations 2011 cookbook. I made a few tweaks to the recipe and was amazed at how delicious this is! Bruschetta is typically an appetizer but I think this berry almond version could also work as a breakfast dish or even a dessert too!
Berry Almond Bruschetta
4 ounces cream cheese, softened
1/4 cup sugar
2 Tbsp half and half
1/4 tsp almond extract
2-3 tsp grated orange peel
1 Tbsp orange juice
1 tsp vanilla extract
dash ground nutmeg
12 slices French bread baguette
1 1/2 cups fresh mixed berries
1/2 cup chopped almonds, toasted
To toast the almonds, just place them on a baking sheet and bake at 350 for 5-10 minutes or until lightly toasted, being careful not to burn them!
Add the half and half to the cream cheese and mix until smooth. Add the sugar, almond extract, orange peel, orange juice, vanilla and nutmeg and stir until well mixed. Set aside.
Lightly butter both side of each slice of bread and place on an ungreased baking sheet. Broil 1-2 minutes on each side or until golden brown. Spread cream cheese mixture over the toast and then top with berries. Sprinkle the toasted almonds on top and enjoy!
(forgot to include the vanilla extract in this pic but don’t leave it out!)