Red Pepper Stacks
['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', 'a 1 1/2-inch round cookie cutter; a 1 1/4-inch round cookie cutter']
Put oven rack in middle position and preheat oven to 400°F.
Cut 48 rounds from bread with 1 1/2-inch cutter. Toast rounds on a baking sheet until crisp, about 10 minutes.
Cut 48 rounds from red peppers with 1 1/4-inch cutter.
Reserve 48 almond slices for garnish, then chop remainder.
Stir together cheese, parsley, zest, black pepper, and chopped almonds in a bowl.
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.
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