Blue Ridge Pumpernickel Toast

• 1 loaf pumpernickel bread (thinly sliced, 2 oz loaf)
• 8 ounces cream cheese
• 2 ounces local honey
• 9 ounces green jalapeno jelly
• 9 ounces of hot raspberry jelly

1. Cut pumpernickel into 2" squares, then make one diagonal cut to create triangles.
2. Lightly toast pumpernickel triangles at 375 degrees for 3 minutes.
3. Whip cream cheese with honey. (We recommend honey from your local farmer's market.)
4. Place cream cheese mixture into a pastry bag fitted with a small star tip.
5. Pipe cream cheese onto pumpernickel triangles and set aside.
6. On a stove, warm raspberry jelly and green pepper jelly in separate pots.
7. Heat over medium heat and stir until hot.
8. Remove from heat and spoon hot jellies on the pumpernickel, placing a dot of each on top of the cream cheese.

bread, cream cheese, honey, jalapeno jelly, raspberry jelly

Taken from www.food.com/recipe/blue-ridge-pumpernickel-toast-341913 (may not work)