Blue Ridge Pumpernickel Toast Recipe

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Blue Ridge Pumpernickel Toast
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  1. Cut pumpernickel into 2” squares, then make one diagonal cut to create triangles.
  2. Lightly toast pumpernickel triangles at 375 degrees for 3 minutes.
  3. Whip cream cheese with honey. (We recommend honey from your local farmer’s market.)
  4. Place cream cheese mixture into a pastry bag fitted with a small star tip.
  5. Pipe cream cheese onto pumpernickel triangles and set aside.
  6. On a stove, warm raspberry jelly and green pepper jelly in separate pots.
  7. Heat over medium heat and stir until hot.
  8. Remove from heat and spoon hot jellies on the pumpernickel, placing a dot of each on top of the cream cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 296.58 Kcal (1242 kJ)
Calories from fat 88.66 Kcal
% Daily Value*
Total Fat 9.85g 15%
Cholesterol 31.19mg 10%
Sodium 228.43mg 10%
Potassium 59.54mg 1%
Total Carbs 52.91g 18%
Sugars 32.71g 131%
Dietary Fiber 0.82g 3%
Protein 2.34g 5%
Iron 0.2mg 1%
Calcium 32.6mg 3%
Amount Per 100 g
Calories 278.97 Kcal (1168 kJ)
Calories from fat 83.4 Kcal
% Daily Value*
Total Fat 9.27g 15%
Cholesterol 29.33mg 10%
Sodium 214.87mg 10%
Potassium 56mg 1%
Total Carbs 49.77g 18%
Sugars 30.77g 131%
Dietary Fiber 0.77g 3%
Protein 2.2g 5%
Iron 0.2mg 1%
Calcium 30.7mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.6
  • 8

Good Points

  • saturated fat free

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