Red Pepper Stacks

Ingredients for Red Pepper Stacks

• About 10 slices pumpernickel bread

• 2 (350g) jars roasted red peppers, rinsed, drained, patted dry

• 120ml almond slices, lightly toasted

• 1 (150g) 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 biscuit cutter

• a 1 1/4-inch round biscuit cutter

How to make Red Pepper Stacks

Put oven rack in middle position and preheat oven to 204°C.

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 teaspoons cheese mixture onto each toast, then top with a pepper round, pressing down lightly. Mound 1/4 teaspoons more cheese mixture onto each pepper round and garnish with an almond slice.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.