Every year, some friends of ours keep taking turns hosting a work dinner party. Every year, our one friend, Kim brings this unbelievably yummy recipe. This year, she told me the secret, it is a winning recipe from the bake-off. So of course, I had to look it up, and tweak it to make it vegan! Thanks Kim!

1 loaf of crusty, French baguette, sliced into rounds about 1/4 in. thick

canola cooking spray

2 tablespoons granulated organic sugar

1 package (8 oz) Tofutti cream cheese, softened

1 to 2 teaspoons almond extract

1/4 cup powdered sugar

1 bag (10 oz) Cascadian Farm® Organic frozen blackberries, thawed, well drained

1/3c.  sliced almonds, toasted, coarsely chopped

3 tablespoons powdered organic sugar

Heat oven to 350°F.

Trim ends of bread loaf off. Cut loaf crosswise into slices about 1/2 in. thick. Arrange slices on ungreased cookie sheet. Spray each slice with cooking spray until lightly coated. Sprinkle slices with granulated sugar. Return to oven and 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.

Serve on a fancy platter.

Yield: Depending on size of bread loaf, this will yield 24-30 servings.

Note-You can always use fresh blackberries, depending on availabilty. I always prefer fresh & organic of course!! Chopped Hazelnuts would also work very well as a substitute for the almonds as well!