Active Time

　　30 min

　　Total Time

　　40 min

　　

Ingredients

Makes 48 hors d'oeuvres

　　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

　　

Special Equipment

a 1 1/2-inch round cookie cutter; a 1 1/4-inch round cookie cutter

　　

Step 1

Put oven rack in middle position and preheat oven to 400°F.

　　

Step 2

Cut 48 rounds from bread with 1 1/2-inch cutter. Toast rounds on a baking sheet until crisp, about 10 minutes.

　　

Step 3

Cut 48 rounds from red peppers with 1 1/4-inch cutter.

　　

Step 4

Reserve 48 almond slices for garnish, then chop remainder.

　　

Step 5

Stir together cheese, parsley, zest, black pepper, and chopped almonds in a bowl.

　　

Step 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.