Red Pepper Stacks
Serves: 3
Imelda VonRueden
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
51
Sourness
52
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
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
3
Toast rounds on a baking sheet until crisp, about 10 minutes
4
Cut 48 rounds from red peppers with 1 1/4-inch cutter
5
Reserve 48 almond slices for garnish, then chop remainder
6
Stir together cheese, parsley, zest, black pepper, and chopped almonds in a bowl
7
Put 1/4 teaspoon cheese mixture onto each toast, then top with a pepper round, pressing down lightly
8
Mound 1/4 teaspoon more cheese mixture onto each pepper round and garnish with an almond slice
9
Put oven rack in middle position and preheat oven to 400°F
10
Cut 48 rounds from bread with 1 1/2-inch cutter
11
Toast rounds on a baking sheet until crisp, about 10 minutes
12
Cut 48 rounds from red peppers with 1 1/4-inch cutter
13
Reserve 48 almond slices for garnish, then chop remainder
14
Stir together cheese, parsley, zest, black pepper, and chopped almonds in a bowl
15
Put 1/4 teaspoon cheese mixture onto each toast, then top with a pepper round, pressing down lightly
16
Mound 1/4 teaspoon more cheese mixture onto each pepper round and garnish with an almond slice