- 8 slices Roman Meal bread, toasted
- 1/2 cup mascarpone cheese
- 1 tablespoon sugar
- 1 teaspoon fresh lemon zest
- 1/2 teaspoon vanilla extract
- 24 cherries, pits removed
- 48 blueberries
- Combine mascarpone cheese, sugar, 3/4 teaspoon lemon zest and vanilla extract in small bowl.
- Trim crusts off bread slices. Cut each slice of toast into 3 even pieces, for a total of 24 pieces.
- Spread 1 teaspoon mascarpone cheese mixture on each piece of toast. Top with 1 cherry, 2 blueberries and sprinkle remaining lemon zest on all bites.