Blue Ridge Pumpernickel Toast Recipes

CAVIAR ON PUMPERNICKEL WITH SOUR CREAM

Steps:

• Force eggs through a sieve into a small bowl and gently toss with onion.
• Trim 36 pumpernickel slices to 1 1/4-inch squares, then top each with 1/2 teaspoon sour cream, 1/2 teaspoon egg, and 1/2 teaspoon caviar.

CAMEMBERT CARAWAY SPREAD ON PUMPERNICKEL TOASTS

Steps:

• Make spread:
• Purée Camembert, cream cheese, sour cream, shallot, and caraway seeds in a food processor. Stir in pepper and chives.
• Make toasts:
• Preheat oven to 425°F.
• Brush 1 side of bread with butter and season with salt and pepper. Toast bread, buttered sides up, on a baking sheet in middle of oven until crisp, about 7 minutes. Transfer toasts to a rack to cool.

PUMPERNICKEL RYE BREAD

Steps:

• Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Whole Wheat cycle, and Start.
• After the first rise, remove dough from the machine. Shape, and place into a lightly oiled 9x5-inch loaf pan. Cover, and let rise for 1 hour.
• Bake at 350 degrees C (175 degrees C) for 45 minutes. Remove from oven, remove from pan, and let cool completely on wire rack before slicing.

BLUE RIDGE PUMPERNICKEL TOAST

Steps:

• 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.

PARMESAN TOASTS

Steps:

• Preheat oven to 300 degrees F.
• Brush one side of each bread slice with olive oil and place them on a baking sheet in one layer. Season them with salt and pepper and dust them with the Parmesan. Bake until golden brown and crisp, about 15 minutes. Serve warm or at room temperature.

GARLIC PUMPERNICKEL CRISPS

Steps:

• Preheat oven to 450 degrees. Heat oil in a small skillet over medium-low heat. Add garlic; cook, stirring occasionally, until soft and fragrant, about 5 minutes. Stir in salt. Brush both sides of bread slices with garlic mixture. Transfer to a baking sheet. Toast bread in oven until crisp, turning once, 12 to 15 minutes.

BLUE RIDGE MOUNTAIN CORNBREAD

Steps:

• In bowl, beat egg whites until soft peaks form.
• In separate bowl, beat egg yolks and sugar until well combined.
• Add cornmeal, milk, and flour-mix well.
• Add egg whites, butter, salt and baking powder-stir to combine.
• Pour into greased cake pan, bake at 450 degrees for approximately 25 minutes, or until golden brown and cake tester comes out clean.