Roast Beef Canapés | America's Test Kitchen

Ingredients

• 4 slices dark pumpernickel bread or rye bread, crusts removed
• 1/2 cup garlic-flavored Boursin cheese, at room temperature
• 4 slices (thin) deli roast beef, cut into quarters
• 1/2 cup jarred roasted red peppers, cut into 1/4-inch strips
• 3 tablespoons chopped fresh dill leaves or tarragon