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U.S. Highbush Blueberry Council

Fresh Blueberry Napoleons
Fresh Blueberry Napoleons


  • 6 slices firm white sandwich bread, crusts removed
  • 1 teaspoon butter, softened
  • ¼ teaspoon sugar
  • 1 cup ricotta cheese (whole or part-skim milk or cottage cheese)
  • ¼ cup mascarpone or cream cheese
  • ¼ cup confectioners' sugar
  • 2 tablespoons apricot preserves
  • 1 cup blueberries


  1. Preheat oven to 350°F
  2. With a rolling pin, roll bread slices very thin
  3. Cut each slice in half lengthwise
  4. Lightly butter bread on one side
  5. Arrange on baking sheet
  6. Sprinkle wtih sugar
  7. Bake until crisp and beginning to brown, about 10 minutes
  8. Cool to room temperature (If making ahead, wrap tightly store at room temperature)
  9. In medium bowl, with electric mixer, beat ricotta, mascarpone, confectioners’ sugar, and preserves until smooth
  10. Cover and refrigerate until ready to use
  11. Just before serving, place 8 toasts on work surface
  12. Spread cheese filling on toasts, dividing evenly
  13. Dot with berries
  14. Stack 4 of the prepared toasts on remaining prepared toasts
  15. Top each with a plain toast
  16. Press gently to secure
  17. Place each on a serving plate
  18. If desired, sift confectioners’ sugar over Napoleons
  19. Serve immediately

Number of servings (yield): 4

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