Raspberry dessert bruschetta

Yield: 1 servings

Measure Ingredient
½ cup Cream cheese
2 tablespoons Half-and-half
¼ cup Sugar
1 \N Orange; Zest of
2 tablespoons Orange liqueur
2 tablespoons Almond paste
1 \N Pinches ground nutmeg
1 dash Pure vanilla extract
6 slices Bistro Challah
2 tablespoons Unsalted butter
3 cups Fresh raspberries
½ cup Toasted almonds

In a food processor or mixer, place cream cheese, half-and-half, and sugar, and process to soften the cream cheese. Stop the machine and scrape down the sides. Run the machine a few more seconds, then stop and add zest, liqueur, almond paste, nutmeg, and vanilla. Process just until the mixture is thoroughly blended. Remove from the processor and set aside.

Butter one side of the challah slices and toast both sides on a grill or under the broiler. Allow toast to cool for a minute, then cut it in half on the diagonal.

Spread each toast with a generous amount of cream cheese mixture. Top each of the toasts with about ¼ cup berries. Sprinkle with toasted almonds and serve.

Serves six.

Converted by MC_Buster.

Per serving: 1704 Calories (kcal); 110g Total Fat; (57% calories from fat); 31g Protein; 152g Carbohydrate; 189mg Cholesterol; 357mg Sodium Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 3½ Fruit; 20 Fat; 3 ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

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