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Blue Ridge Pumpernickel Toast

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Member since 2008

Serves 42 | Prep Time 30 | Cook Time 2


2 oz. loaf of pumpernickel bread (thinly sliced)
8 oz. cream cheese
2 oz. local honey
9 oz. jar of green jalapeno jelly
9 oz. jar of hot raspberry jelly

Cut pumpernickel into 2” squares, then make one diagonal cut to create triangles.

Lightly toast pumpernickel triangles at 375 degrees for 3 minutes.

Whip cream cheese with honey. (We recommend honey from your local farmer’s market.)

Place cream cheese mixture into a pastry bag fitted with a small star tip.

Pipe cream cheese onto pumpernickel triangles and set aside.

On a stove, warm raspberry jelly and green pepper jelly in separate pots.

Heat over medium heat and stir until hot.

Remove from heat and spoon hot jellies on the pumpernickel, placing a dot of each on top of the cream cheese.

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