How to make it

  • 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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Reviews & Comments 1

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    " It was excellent "
    elgab89 ate it and said...
    This is delish -hot and sweet - my kind of toast!
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