Red Pepper Stacks Recipe
- 10 slices pumpernickel bread
- 2 (12 ounce) jars roasted red peppers, rinsed, drained, patted dry
- 1/2 cup almond slices, lightly toasted
- 1 (5.2 ounce) package garlic-herb cheese such as Boursin, at room temperature
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon black pepper
- Put oven rack in middle position and preheat oven to 400 degrees F.
- Cut 48 rounds from bread with 1 1/2-inch cutter. Toast rounds on a baking sheet until crisp, about 10 minutes.
- Cut 48 rounds from red peppers with 1 1/4-inch cutter.
- Reserve 48 almond slices for garnish, then chop remainder.
- Stir together cheese, parsley, zest, black pepper, and chopped almonds in a bowl.
- 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.
