Fresh Blueberry Napoleons

Name: Fresh Blueberry Napoleons
Ingredients: 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 California Giant blueberries

A light puff pastry with sweet California Giant blueberries and fluffy cream.

INGREDIENTS

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 California Giant blueberries

DIRECTIONS

- - 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 and arrange on baking sheet then sprinkle with 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.

Fresh Blueberry Napoleons

INGREDIENTS

DIRECTIONS

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