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
tbsp finely chopped fresh parsley
1
tsp finely grated lemon zest
1/2
teaspooon black pepper
Special equipment: 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.
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