Bastelesel

Pumpernickel – a typical German dark bread made of whole grains and coarsed meal of rye. The grains have to be soaked overnight to become bakable. It’s usually baked without any ferment and therefor has to stay in a steam-filled oven 16 to 20 hours. A laborious procedure for your oven. I hence prefer these little bites of pumpernickel. You can garnish them in hundred different ways. I never had any leftovers whenever they were part of a buffet. Today I’ll show you some layered with cream cheese, perfect for summer.

Pumpernickel bites

2014-07-26 19:56:39

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Prep Time

20 min

Cook Time

15 min

Total Time

35 min

Prep Time

20 min

Cook Time

15 min

Total Time

35 min

Ingredients

1. 7oz cream cheese
2. 7oz crème fraîche
3. 1 tbsp milk
4. 2 spring onions
5. 1 red pepper
6. salt, freshly ground black pepper
7. 25 pumpernickel bites

Instructions

1. Wash pepper, cut in quarters and take off the seeds. Clean spring onions, trim the roots away and cut small rings.
2. Place pepper quarters on a baking sheet and give into the 390°F preheated oven for 12-15 minutes until the skin is blistering.Remove from oven and peel off skin when they're completely cool. Cut them into little dice afterwards.
3. Mix cream cheese, milk and half of the onions and blend until creamy. Season with salt and black pepper.
4. Give cream into a piping bag with a large nozzle and decorate on pumpernickel bites.
5. Place the bites on a plate and sprinkle with remaining onions.

Notes

1. If you don't want to blister the peppers yourself you can easily take pickled red peppers.

Bastelesel http://www.bastelesel.de/