Heat a large, cooking spray coated skillet over medium heat until hot. Put onions, garlic, curry powder, and cumin in the skillet and cook, with lid on over low heat until onions are translucent, about 20 minutes.
Mix in flour, cooking for another 2 minutes, stirring often.
Mix half and half, along with fruit into onion mix and heat to boiling. Lower heat and continue to cook until mixture is thick, stir constantly. Mix in cilantro. Add salt, cayenne, and black pepper to taste.
Scoop mounded teaspoons of onion mix onto each Croustade. Scatter almonds evenly over and bake at 425 degrees Fahrenheit for 10 minutes.
To make the Croustades -Pre-heat oven to 350 degrees Fahrenheit.
Using a round cookie cutter, cut out 2 1/2 inch rounds of bread.
Cover a mini muffin pan that has 16 spaces with cooking spray. Place 1 bread round into each space and press down forming a crust. Cover each bread round with cooking spray.