If you need a yummy dessert to take to your 4th of July festivities you won't want to miss this recipe for Fresh Blueberry Napoleons. Imagine something fruity, sweet and rich that will leave your loved ones talking about your amazing baking skills...
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 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
Thanks to my friends at the Blueberry Council for sharing this recipe.
So pretty! Thanks for linking up to The Creative Collection Link Party!
ReplyDeleteThat is one gorgeous dessert! So Fancy! Thank you for sharing at the Caffeinated Crafters Link Party :)
ReplyDeleteLooks great, a perfect little snack!
ReplyDeleteSo gorgeous!! Love this dessert, perfect for the 4th of July!
ReplyDeleteWhat a special dessert, your Fresh Blueberry Napoleons look fantastic! Hope you have a great weekend and thank you so much for sharing with Full Plate Thursday!
ReplyDeleteCome Back Soon,
Miz Helen
These look wonderful and so much more complicated than it sounds! I can't wait to try the recipe out!
ReplyDelete