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

Special equipment: 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 400F.

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.