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Fresh Blueberry Napoleons

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A light puff pastry with sweet 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.

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