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Blue Ridge Pumpernickel Toast Recipe

Blue Ridge Pumpernickel Toast Recipe

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Ingredients:

Serving

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

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	56.49 Kcal (237 kJ)
Calories from fat	16.89 Kcal
		% Daily Value*
Total Fat	1.88g	3%
Cholesterol	5.94mg	2%
Sodium	43.51mg	2%
Potassium	11.34mg	0%
Total Carbs	10.08g	3%
Sugars	6.23g	25%
Dietary Fiber	0.16g	1%
Protein	0.45g	1%
Calcium	6.2mg	1%

Amount Per 100 g
Calories	278.97 Kcal (1168 kJ)
Calories from fat	83.4 Kcal
		% Daily Value*
Total Fat	9.27g	3%
Cholesterol	29.33mg	2%
Sodium	214.87mg	2%
Potassium	56mg	0%
Total Carbs	49.77g	3%
Sugars	30.77g	25%
Dietary Fiber	0.77g	1%
Protein	2.2g	1%
Iron	0.2mg	0%
Calcium	30.7mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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