In a lightly greased skillet, saute onions and garlic for 5 minutes. Add spices and cook, covered, over low heat until onions are very soft, approximately 20 minutes.
Stir in flour, cook 1 minute longer. Stir half-and-half and fruit into onion mixture; heat to boiling. Reduce heat and simmer, stirring, until thickened. Stir in cilantro; season to taste with salt, cayenne, and black pepper.
Place Croustades on baking pan and fill each with slightly rounded tablespoon of onion mixture; sprinkle with almonds. Bake, uncovered, at 425 degrees Fahrenheit for 10 minutes.