9 oz. jar of green jalapeno jelly
9 oz. jar of hot raspberry jelly
2 oz. loaf of pumpernickel bread, thinly sliced
8 oz. cream cheese
2 oz. local honey
Cut pumpernickel into 2" squares, then one cut diagonal to form triangles, then lightly toast off the pumpernickel triangles at 375 degrees for 3 minutes. Whip 8 oz. of cream cheese with 2 oz. of local honey together (Fire's uses sourwood honey from the local farmer's market). Place in pastry bag with small star tube tip. Pipe cream cheese mixture onto each pumpernickel square, then spoon hot raspberry preserves and green pepper jelly on both sides of the cream cheese.
Yield: 42 | Estimated Cost Per Serving: $0.23
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