Friday, June 20, 2014

Fresh Blueberry Napoleons

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

  1. Preheat oven to 350°F
  2. With a rolling pin, roll bread slices very thin
  3. Cut each slice in half lengthwise
  4. Lightly butter bread on one side
  5. Arrange on baking sheet
  6. Sprinkle wtih sugar
  7. Bake until crisp and beginning to brown, about 10 minutes
  8. Cool to room temperature (If making ahead, wrap tightly store at room temperature)
  9. In medium bowl, with electric mixer, beat ricotta, mascarpone, confectioners’ sugar, and preserves until smooth
  10. Cover and refrigerate until ready to use
  11. Just before serving, place 8 toasts on work surface
  12. Spread cheese filling on toasts, dividing evenly
  13. Dot with berries
  14. Stack 4 of the prepared toasts on remaining prepared toasts
  15. Top each with a plain toast
  16. Press gently to secure
  17. Place each on a serving plate
  18. If desired, sift confectioners’ sugar over Napoleons
  19. Serve immediately

Thanks to my friends at the Blueberry Council for sharing this recipe.

6 comments:

  1. So pretty! Thanks for linking up to The Creative Collection Link Party!

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  2. That is one gorgeous dessert! So Fancy! Thank you for sharing at the Caffeinated Crafters Link Party :)

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  3. Looks great, a perfect little snack!

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  4. So gorgeous!! Love this dessert, perfect for the 4th of July!

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  5. What 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!
    Come Back Soon,
    Miz Helen

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  6. These look wonderful and so much more complicated than it sounds! I can't wait to try the recipe out!

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