Ingredients
- 6 slices firm white sandwich bread, crusts removed
- 1 teaspoon butter, softened
- 1⁄4 teaspoon sugar
- 1 cup ricotta cheese (whole or part-skim milk or cottage cheese)
- 1⁄4 cup mascarpone or cream cheese
- 1⁄4 cup confectioners' sugar
- 2 tablespoons apricot preserves
- 1 cup blueberries
Instructions
- Preheat oven to 350°F
- With a rolling pin, roll bread slices very thin
- Cut each slice in half lengthwise
- Lightly butter bread on one side
- Arrange on baking sheet
- Sprinkle wtih sugar
- Bake until crisp and beginning to brown, about 10 minutes
- Cool to room temperature (If making ahead, wrap tightly store at room temperature)
- In medium bowl, with electric mixer, beat ricotta, mascarpone, confectioners’ sugar, and preserves until smooth
- Cover and refrigerate until ready to use
- Just before serving, place 8 toasts on work surface
- Spread cheese filling on toasts, dividing evenly
- Dot with berries
- Stack 4 of the prepared toasts on remaining prepared toasts
- Top each with a plain toast
- Press gently to secure
- Place each on a serving plate
- If desired, sift confectioners’ sugar over Napoleons
- Serve immediately