Red Pepper Stacks
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 tablespoon finely chopped fresh parsley
- 1 teaspoon finely grated lemon zest
- 1/2 teaspooon black pepper
- a 1 1/2-inch round cookie cutter; a 1 1/4-inch round cookie cutter
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