Red Pepper Stacks
Elegant appetizer stacks made with crispy pumpernickel rounds topped with creamy garlic-herb cheese, roasted red peppers, and toasted almonds. Perfect for entertaining, these bite-sized hors d'oeuvres combine rich flavors and varying textures.
Ingredients
- •10 slices pumpernickel bread
- •2 jars roasted red peppers
- •½ cup almond slices
- •1 package garlic-herb cheese
- •1 tablespoon parsley
- •1 teaspoon lemon zest
- •½ teaspoon black pepper
- •cookie cutters
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 400°F.
5 min
- 2.
Cut 48 rounds from bread with 1 1/2-inch cutter. Toast rounds on a baking sheet until crisp, about 10 minutes.
15 min
- 3.
Cut 48 rounds from red peppers with 1 1/4-inch cutter.
10 min
- 4.
Reserve 48 almond slices for garnish, then chop remainder.
5 min
- 5.
Stir together cheese, parsley, zest, black pepper, and chopped almonds in a bowl.
5 min
- 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.
20 min
