Red Pepper Stacks

Name: Red Pepper Stacks
Ingredients: About 10 slices pumpernickel bread; 2 (12-oz) jars roasted red peppers, rinsed, drained, patted dry; 1/2 cup almond slices,; 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; a 1 1/2-inch round cookie cutter; a 1 1/4-inch round cookie cutter

8 ingredients

6 steps

Ingredients

About 10 slices pumpernickel bread
2 (12-oz) jars roasted red peppers, rinsed, drained, patted dry
1/2 cup almond slices,
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
a 1 1/2-inch round cookie cutter; a 1 1/4-inch round cookie cutter

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.