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
• Special equipment: a 1 1/2-inch round cookie cutter; a 1 1/4-inch round cookie cutter

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Instructions

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.