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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 48 |
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Ingredients:
about 10 slices pumpernickel bread |
2 (12-oz) jars roasted red peppers, rinsed, drained, patted dry |
1/2 cup almond slices, lightly toasted |
1 (5.2-oz) package garlic-herb cheese such as boursin, at room temperature |
1 tablespoon finely chopped fresh parsley |
1 teaspoon finely grated lemon zest |
1/2 teaspooon black pepper |
Directions:
1. Put oven rack in middle position and preheat oven to 400°F.
2. Cut 48 rounds from bread with 1 1/2-inch cutter. Toast rounds on a baking sheet until crisp, about 10 minutes.
3. Cut 48 rounds from red peppers with 1 1/4-inch cutter.
4. Reserve 48 almond slices for garnish, then chop remainder.
5. Stir together cheese, parsley, zest, black pepper, and chopped almonds in a bowl.
6. Put 1/4 teaspoon cheese mixture onto each toast, then top with a pepper round, pressing down lightly. Mound 1/4 teaspoon more cheese mixture onto each pepper round and garnish with an almond slice.
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