6 slices whole grain white bread
1 teaspoon Extra Virgin Olive Oil
1 teaspoon sugar
1 cup ricotta cheese (whole or part skim)
¼ cup cream cheese
¼ cup confectioner’s sugar (extra for sifting*)
Pinch of cinnamon
2 tablespoons raspberry jam
1 cup fresh raspberries
Serves 2 hungry lovers
Preheat oven to 350°F.
With a rolling pin, roll bread slices very thin; press heart with cookie cutter. Freeze bread scraps for another use (great for bread pudding).
Brush hearts with Extra Virgin Olive Oil. Arrange on a baking sheet and sprinkle with sugar; bake until crisp and beginning to brown, about 10-12 minutes. Cool to room temperature (if making ahead, wrap tightly, store at room temperature).
In a medium bowl beat ricotta, cream cheese, confectioner’s sugar, and preserves until smooth. Cover and refrigerate until ready to use. Just before serving, put one heart on individual serving dish, then place ¼ of filling in center, dot with berries; press another heart on top, and repeat process. Clean edges around heart of any excess filling and *sift on confectioner’s sugar; repeat with second heart. Serve immediately.