Blue Ridge Pumpernickel Toast - cooking recipe

Ingredients

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

Preparation

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.