| 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 |
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 wtih 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.
YIELD: 4 portions