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Pimento Cheese Spread on Crostini Recipe

Pimento Cheese Spread on Crostini Recipe

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  • 10 ounces (about 4 cups) extra-sharp Cheddar, coarsely grated
  • Splash of Tabasco
  • ¾ cup mayonnaise
  • 1 small bottle roasted red peppers (also known as pimento peppers), rinsed, patted dry, and chopped
  • 1 baguette, sliced and toasted


Mix together first 4 ingredients. Spread thickly on bread slices. Broil 5-6 inches from heat until cheese is bubbling and browned, about 2 minutes. Serve.


    • 2 1/2 cups shredded extra-sharp white cheddar cheese
    • 2 1/2 cups shredded extra-sharp orange cheddar cheese
    • One 7-ounce jar pimientos, drained and finely chopped
    • 3/4 cup mayonnaise
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 teaspoon garlic powder
    • Cayenne pepper
    • 40 slices baguette, toasted
    • 4 strips cooked bacon, crumbled
    1. 1. In a mixer fitted with the paddle, combine the white and orange cheddar cheeses. Add the chopped pimentos, mayonnaise, black pepper and garlic powder blend at low speed. Season the pimento cheese with cayenne pepper to taste. Cover and refrigerate for 2 hours. 2. Preheat the oven to 400° Spread the pimento cheese on the toasts, top with the bacon and bake until the cheese is melted and browned, about 2 minutes. Serve. MAKE AHEAD The pimento cheese can be prepared through step 1 and refrigerated for up to 3 days.

    Classic Pimento Cheese Spread Recipe


    • Mayonnaise &ndash I highly recommend Duke&rsquos Mayonnaise. However, any brand will work, including plant based varieties for those that have an egg allergy.
    • Worcestershire sauce
    • Apple cider vinegar
    • Ground mustard
    • Cayenne pepper &ndash you will only be using a hint of cayenne pepper, so don&rsquot worry about the heat level. You won&rsquot even taste it.
    • Granulated sugar
    • Ground black pepper
    • Onion
    • Jarred diced pimentos &ndash You will most likely find a jar of pimentos in the canned vegetable aisle, not in the condiment section of the grocery store.
    • Finely shredded sharp Cheddar cheese &ndash you can use pre-shredded or shred your own.


    The first step in making homemade pimento cheese spread is to gather all of the ingredients.

    Next, measure the mayonnaise in a push measuring cup. This is one kitchen tool that I use every time that I need to measure something that is difficult to get out of standard measuring cups such as peanut butter, mustard, and of course mayo.

    In fact, I don&rsquot think that I could make my Chocolate Peanut Butter No Bake Cookies without it!

    Add the mayonnaise to a medium size mixing bowl and add in the Worcestershire sauce, apple cider vinegar, mustard, cayenne pepper, sugar and black pepper.

    Grate the Onion

    Grate the onion using the small blades of a kitchen grater. You will need one tablespoon of grated onion, which is approximately 1/3 of a large onion.

    We use grated onion instead of diced onion to give the spread a milder flavor. Once the onion has been grated, add it to the bowl and stir the mixture until it is nice and smooth.

    Drain the pimentos and then add them to the bowl. Most often there is very little liquid in a jar of pimentos. However, this helps prevent the spread from becoming too watery.

    Then add the cheddar cheese and mix until well incorporated.

    You can refrigerate the pimento cheese spread immediately. However, if you are looking more of a smooth spread, add the mixture to a food processor and pulse until the desired consistency is reached.

    Cover and refrigerate for at least 3 hours. The longer the flavors have time to meld, the better the spread will taste.

    Pimento Goat Cheese Spread

    Sometimes I forget how much I love to travel and explore.

    Sure, sitting at the airport for hours is exhausting, but if we can fast forward through that part, exploring a new destination gives me wanderlust.

    Maybe it’s because I don’t do anything exciting back in Pittsburgh. Maybe it’s because I love sharing my photos on Instagram of what I see and experience.

    I’ve always loved shooting with my camera long before I became a food photographer. If you follow me on Instagram (and you should), you probably noticed I was busy exploring Charleston, SC earlier in the month.

    A group of friends and I decided to take a photography workshop together. We arrived a few days beforehand to explore Charleston (with one friend joining us later due to work).

    It was refreshing, especially since it was off season and during the week, which meant we were experiencing the city as locals rather than as tourists.

    We mainly ate our way through Charleston while also taking time to visit the famous Pineapple Fountain (which I didn’t know was an iconic symbol for Charleston that represents Southern hospitality. Who knew!).

    I knew when I got back to work in the kitchen, I wanted to share something that represented my trip.

    The first night, we ate dinner at a smokehouse where one of our appetizers was pimento cheese fritters. I forgot how much the South (and me) loved pimento cheese.

    A few days later once all four of us were together, we stopped at a pizza place for lunch. On the menu was a pimento and pickles cheese plate featuring pimento goat cheese spread served with crostini.

    I’ve never heard of pimento cheese made with goat cheese before, and it definitely lived up to expectations.

    I decided to recreate the cheese spread rather than the cheese fritters because let’s face it – who wants to fry at home?

    This pimento goat cheese spread recipe isn’t meant to be a copycat recipe but rather an inspiration.

    Quite frankly, I think it’s better than the restaurant because I adjusted it to my tastes. Served with crostini or with crackers, you’ll wish this appetizer was totally acceptable for dinner.

    Pimento goat cheese spread is a little unusual from regular pimento cheese spread as it uses goat cheese instead of cream cheese.

    There is still some mayonnaise involved, but it’s not overpowering for you mayo haters.

    If you find yourself with leftover pimento cheese spread, it makes an excellent filling for grilled cheese, especially if you use fried green tomatoes. A true Southern experience.

    Here are a few classic serving ideas:

    Pimento Cheese Sandwiches

    You haven’t lived until you’ve had a pimento grilled cheese sandwich. You can also follow tradition and serve pimento cheese between two slices of bread, sliced into tea sandwich form if you’re throwing a party.

    If you want to build a more substantial sandwich, pimento cheese is great with sliced cucumber (or dill pickles), tomato, sprouts or arugula, and even a fried egg.

    As a Dip or Spread

    Pimento cheese and crackers is a winning combination. If you want to lighten up your party spread, serve it with substantial strips of bell pepper (any color but green), cucumber, or celery.

    You can take cues from pimento cheese and add pimento peppers to your favorite cheddar dishes. I can’t wait to add some to my go-to mac and cheese.

    Please let me know how your pimento cheese turns out in the comments! I bet your friends will fight over it at your game day parties.

    Looking for more party snacks? Here are a few favorites:

    Pimento Cheese

    as I feel pimento cheese is one of those recipes where someone’s mother, best friend’s aunt, uncle, sibling etc. has “the best recipe ever.” Similar to other recipes like corn bread, mac and cheese or gumbo. So I’m simply giving you my take on it today!

    Pimento cheese is a Southern staple. It can be used as a spread on sandwiches or vegetables and as a dip. I’ve also seen it fried (can I get an AMEN?). Everyone has their own cherished recipe. Most have the same core ingredients, but then always have those slight changes and nuances that make a difference in flavor (making theirs the best, of course).

    I’ve never made pimento cheese growing up, but I’ve eaten a ton of it and watched people make it. I’ve picked up ideas and inspiration from recipes I’ve seen and eaten and below you can find my personal take on it:


    – 8 oz of finely shredded yellow cheddar cheese
    – 8 oz of medium shredded colby jack or pepper jack cheese (depends on desired heat level)
    – 3/4 cup of cream cheese
    – 1 6-8 oz jar of diced pimentos
    – 1/3 cup heavy cream (not traditional)
    – 3/4 -1 cup of regular mayo plus more as needed for creaminess
    – 2 Tbsp of finely minced red onion – I mean MINCED
    – 1/2 Tbsp of lemon juice
    – 1 Tbsp Kosher salt
    – 1 Tsp cracked black pepper
    – 1/2 Tsp cayenne
    – 1/2 Tsp chipotle powder
    – 1 Tsp of yellow mustard powder
    – 1 Tsp of celery seed or Za’atar works great as well

    Honestly, the steps are super simple! Simply measure everything out accordingly and mix together in a large mixing bowl. As always, taste check and adjust to your preference. Keep in mind, you want the mixture to be creamy, but not too wet.

    I think pimento cheese is going to be one of those recipes for me that I adjust every once in a while because there are so many ways you can play and be creative. So I guess to that I say… I hope you enjoy this version!

    Our Top Recipes Using Pimento Cheese

    We know how hard you work — day in and day out. And some days, we know this too: you’ve gotta treat yourself! Today is one of those days.

    Of course in our opinion, the best treats are made with Cabot cheese. Pimento cheese is one of our special favorites. So why not indulge in one of these decadent pimento cheese recipes tonight? You know you deserve it!

    Start with our base recipe:

    The Best Pimento Cheese — this special blend of three Cabot cheddars plus our Lowfat Plain Greek Yogurt is utterly flavorful (and a lighter choice than a traditional mix because we swapped mayo for yogurt!)

    Then choose how you want to treat yourself:

    Stuff pimento cheese in Olives

    Our recipe for Pimento Cheese Stuffed Olives serves 12 – perfect for treating others too as an appetizer or party snack.

    Bake pimento cheese in Zucchini Cups

    Serve these Baked Pimento Cheese Cups to yourself poolside or to your guests on the side of dinner.

    Grill pimento cheese in your Grilled Cheese

    Butter and bread + pimento cheese = a match made in heaven. Our recipe for Big Dish Pimento Grilled Cheese serves 20 so it’s easy to share the love.

    Turn pimento cheese into Cheesy Bagels

    If you’ve never made your own bagels, today is your day. And once you have a Cabot Baked Pimento Cheese Bagel, you will never go back to store-bought.

    Add Pimento Cheese to your Mac and Cheese

    What’s better than Mac-and-Cheese…with pimento cheese? (We can’t think of anything…)

    5 More delicious ways to use Pimento Cheese:

    1. Spread pimento cheese on crackers

    Always a classic—and classy—move: take out your favorite crackers. Add pimento cheese.

    2. Fold pimento cheese into a sandwich

    Elevate your every-day turkey-and-cheese with pimento cheese for next-level enjoyment!

    3. Top your sliders with pimento cheese

    These Bacon Cheeseburger Sliders are always a crowd-pleaser (or perfect small bites for one on a treat-yourself day!). Swap out the cheddar for pimento cheese!

    4. Toss pimento cheese in your salad

    If you’re looking for a delicious way to enjoy that end-of-summer corn, try our Grilled Corn Salad with Spicy Cheddar Dressing. You can either switch pimento cheese for the cheddar the recipe calls for, or mix in pimento cheese on top!

    5. Tuck pimento cheese into chicken calzones

    This recipe a good one! And our pimento cheese is a delicious addition to these Mini Parmesan Chicken Calzones. Then again, pimento cheese is delicious paired with chicken in any form, for that matter!

    10 creamy, piquant Southern pimento cheese recipes for any occasion

    The “perfect” Southern pimento cheese recipe will be different depending upon whom you ask. Southerners, from state to state and even table to table, prefer different ingredients and flavors. But almost everyone agrees that the ideal pimento cheese is effortlessly spreadable, a bit chunky and — most importantly — never drowning in mayonnaise.

    Read on for four variations on the spread itself, plus six creative ways to bring this "pate of the South" into your kitchen.

    If you have never made your own pimento cheese before, it may take a bit of trial and error to achieve the right consistency and texture, but figuring it out is half the fun since you get to eat your mistakes. Once you’ve mastered at least one the following time-tested, classic pimento cheese recipes, you’ll be ready to experiment.

    Southern Kitchen's Pimento Cheese
    Our signature pimento cheese recipe combines tangy white cheddar with smooth Monterey Jack and rich cream cheese, plus plenty of peppers and mayonnaise, of course. We like to use whole roasted red pepper instead of watery diced pimentos (sorry, grandma!) and blend in pickle juice, Worcestershire sauce and Texas Pete for some heat. Use this cheesy spread on just about anything for a decadent, peppery kick, or eat it straight from the bowl — it's that good. Feel free to fiddle with proportions to suit your fancy, but whatever you do, make sure you use Duke's mayonnaise. It makes a difference.
    Get the recipe

    Linton Hopkins' Pimento Cheese
    This pimento cheese recipe was contributed by Atlanta chef Linton Hopkins, and is served at both Holeman and Finch and Restaurant Eugene, where it appears in mini pimento cheese macarons. The base recipe is one that Hopkins and his wife Gina created together at home when they first started dating.
    Get the recipe

    Julie Osteen's Pimento Cheese by Way of Anne Byrn
    This classic recipe, contributed by Southern Kitchen columnist Anne Byrn, has a more rustic texture but still plenty of flavor from two types of cheddar cheese, grated onion and pickled jalapeno peppers. Like our chefs, Byrn prefers using roasted red bell peppers instead of canned pimentos — see, we're not crazy!
    Get the recipe

    Pimento Cheese with Real Pimentos
    OK, fine. Want a great recipe that uses jarred, diced pimentos? Look no further than this simple recipe, adapted by Virginia Willis. Its classic lineup of ingredients include grated Vidalias and Worcestershire sauce, in addition to grated cheddar and, yes, jarred pimentos. Serve it with plenty of celery sticks.
    Get the recipe

    Now that you've made it, here's how to eat it pimento cheese like a Southerner
    So, how do you eat pimento cheese? More ways than you can count.

    The most traditional style is to spread the pimento cheese between two slices of white bread. Other popular options include wedging it into celery ribs, serving it alongside crackers or using it as a gooey topping for burgers.

    You can also cook and bake more complicated dishes using pimento cheese as a component. It’s not uncommon to find it pop up in many classic Southern dishes. Here are a six recipes that demonstrate the remarkable versatility of pimento cheese.

    Pimento Cheese Horse
    Yeah, yeah, this isn't so much of a new recipe as it is a serving technique, but it has become a favorite at Southern Kitchen gatherings. We shaped a big batch of our pimento cheese recipe into a horse for the Kentucky Derby this past year, but you can certainly take this idea and run with it for all kinds of holidays. Pimento cheese Santa? Yes, please! Pimento cheese leprechaun? Sure! Pimento cheese American flag? Read on.
    Get the "recipe"

    Pimento Cheese Flag
    For the Fourth of July this past year, we enlisted the help of our friends from Georgia's Proper Pepper Pimento Cheese to craft a cheese flag appetizer from some surprising ingredients. Don't let the fruit throw you off — this is some seriously delicious stuff.
    Get the recipe

    Proper Pepper Pimento Cheese Sliders
    Speaking of Proper Pepper, another great way to use this piquant packaged pimento cheese is in bacon and avocado sliders. They'll be the hit of any summer party or cookout, and we especially love to make them with Proper Pepper's spicy Get Back Jack blend. Proper Pepper is a small-batch, crafted pimento cheese that uses freshly shredded Cabot cheese and is never frozen. The company celebrated its third anniversary in 2018 and its spicy "Get Back Jack" flavor was a 2015 Flavor of Georgia contest winner — so you know its good.
    Get the recipe

    Pimento Beer Cheese Dip
    While the basic recipe for pimento cheese is simple yet satisfying, sometimes you need to take it a little further. That’s where this hot pimento beer cheese dip recipe comes in. A party staple in Kentucky, beer cheese can either be served as a cold spread or as a warm fondue, and it is even better when you add the flavors of pimento cheese. Serve it with homemade soft pretzels if you're feeling extra ambitious
    Get the recipe

    Pimento Cheese Noodle Kugel
    Kugel is a traditional Jewish baked noodle dish that is often personalized from household to household. It can be either savory or sweet, but the premise is that the noodles are baked in a custard and allowed to get crispy on top. For a Southern twist, this kugel takes inspiration from classic pimento cheese. You can either make your own or use store-bought pimento cheese however, be sure to splurge for the extra pimentos. They add brightness and acidity, and keep the kugel from becoming too stodgy.
    Get the recipe

    Cast Iron Pimento Cheese Breakfast Pizza
    Everyone is putting pimento cheese on burgers these days, but what about pizza? In this wildly decadent breakfast pizza recipe, we used pimento cheese as a building block for other more traditional breakfast fare, such as scrambled eggs, bacon, breakfast sausage and hash browns. Yes, it is ridiculous. Yes, it is delicious.
    Get the recipe

    Photos (Southern Kitchen's pimento cheese, pimento cheese horse, kugel, pizza): Ramona King
    Photo (Linton Hopkins' pimento cheese): Holeman and Finch Public House
    Photo (Julie Osteen's pimento cheese): Ranji McMillan
    Photos (pimento cheese flag, sliders): Courtesy of Proper Pepper
    Photo (pimento beer cheese): Ryan Hughley

    The Southern spread with staying power

    A staple of the Southern cook’s repertoire of nibbles, lagniappes and cocktail-hour spreadables since the early 20th century, pimento cheese involves little more than blending grated cheddar cheese, mayonnaise and jarred chopped pimentos. Renegades might add a few dashes of Tabasco sauce, grated onion or — gasp! — chopped pickle, but the Culinary Police generally bristle at those who stray from the tradition.

    Well, the purists must really be up in arms over the current state of affairs, in which the stuff is being reinvented, interpreted, embellished and elevated.

    Along with Nation’s Restaurant News, Bon Appetit editor Adam Rappaport included pimento cheese in their lists of 2011 food trends. That was not surprising, considering the explosion in recent years of Southern-is-hip cuisine — itself a manifestation of the truism that when times get tough, comfort food wins out over twee minimalism and foamy presentations.

    Food folk like to co-opt a humble, unsophisticated and usually inexpensive ingredient and bump it from economy to first class. Thus, the Philly cheesesteak finds its way onto the menus of chefs such as Michel Richard and Jose Andres, while Bobby Flay offers a $19 pimento cheeseburger at Bar Americain in New York.

    That’s a long way from being shmeared down the center of celery stalks or between two slices of Wonder bread.

    Southerners, of course, don’t consider pimento cheese lowbrow. Recipe notes in their Junior League cookbooks use terms such as “darling of the South,” “Southern charmer” and “Carolina caviar.” Southern cooking expert Nathalie Dupree takes credit for coining the phrase “pate of the South,” though she admits she can’t prove she did it.

    Southern cooks hold serious opinions about what cheddar is sharp enough and whether it should be hand-grated or passed through a meat grinder. (Pre-grated stuff: a definite no-no.) The mayonnaise choice is crucial. New Orleanians demand Blue Plate brand, but by and large the brand that Southerners insist on is Duke’s.

    The peppers get a bit of a pass. Pimentos, a variety sweeter than bell peppers, are preferred but roasted red bell peppers are acceptable, especially if they’re on sale.

    Some quibble over whether you need to blend the ingredients by hand and whether adding cream cheese to the mix is acceptable.

    Dupree doesn’t make such fine distinctions.

    “The mixing part depends on whether the food processor is already dirty,” she says airily. “Cream cheese? Why not?”

    However they make it, Southerners always have treated the concoction with respect it’s not unusual for it to be offered, proudly unadulterated, at fashionable restaurants and included in cookbooks by the likes of chefs Frank Stitt and Virginia Willis. The title of Willis’s book, “Bon Appetit, Y’ All,” nicely captures the sense of democracy that Southerners confer upon food fried chicken and souffle deserve equal rights at a genteel Southern dinner party, provided both are served on Limoges china.

    Examples of the pimento cheese paradigm abound in Washington and beyond, especially New York. David Guas serves pimento cheese with Triscuits and a grilled pimento cheese at Bayou Bakery in Arlington. At Founding Farmers, it shows up as part of an appetizer assortment and makes a cameo as a filling for an omelet/“hangover cure” stacked with beef chili, onions and grated cheese.

    Restaurateur Jackie Greenbaum put Elvis burgers topped with pimento cheese on her menu at Jackie’s in Silver Spring when it opened in 2004 they remain today.

    Some chefs’ tweaks: At Lillie’s Q in Chicago’s Wicker Park, Triscuits make way for olive oil-brushed crostini next to chef Charlie McKenna’s jalapeno pimento cheese. At the Commodore in the Williamsburg section of Brooklyn, a haven for neo-Southern dining, Georgia-born chef Stephen Tanner makes a grilled “adult cheese” sandwich. Substituting roasted poblano pepper for pimento spices up the blend, making it more “grown-up,” says manager Milton Carter.

    PYT burger joint in Philadelphia takes pimento as burger topping to a new level. Every so often, its burger of the week, served on a pretzel roll, is crowned with breaded, fried pimento macaroni and cheese and Peppadew-studded cheese sauce.

    At Hill Country Chicken in New York, executive chef Elizabeth Karmel channels the Monte Cristo by dropping a coated, Texas-toast pimento cheese sandwich into the deep-fryer.

    Culinary magnate Rachael Ray capitalizes on the pimento cheese craze with practically every conceivable interpretation: spread, burger and slider topping, a mac-and-cheese variety, a chicken stuffing. In the gilding-the-lily category, she, too, tops a burger with pimento mac ’n’ cheese. Googling pimento mac ’n’ cheese, by the way, yields 43,900 results.

    Two excellent interpretations come from Charleston, S.C. As Food section readers might recall from the April 20 issue, Dupree and co-author Cynthia Graubart use the pate for the heavenly pimento cheese biscuits in their “Southern Biscuits” (Gibbs-Smith, 2011). Matt and Ted Lee’s recipe for pimento cheese potato gratin in their book “The Lee Bros. Simple, Fresh, Southern” (Clarkson Potter, 2010) sparked such interest, it was picked up in newspapers and magazines all over the country.

    In two other dishes, pimento cheese morphs completely. Texan-born chef Matt Greco serves crispy cheddar curds with spicy pimento sauce at Brooklyn’s Char No. 4. In Denver, executive chef Peter List (not a Southerner) presented pimento cheesecake baked on a cheddar biscuit with spicy chowchow and fried onion on a menu at Beatrice & Woodsley. Atlantan Kevin Delk, one of the owners, explained that he lived on pimento cheese as a kid and looked for different vehicles for it outside the classic sandwich.

    “We wanted to take it a bit further, to celebrate it and turn it into something a little more highbrow, if you will,” he said.

    But there is such a thing as too much. Food Network stars and Memphis restaurateurs Patrick and Gina Neely slather corn muffins with pimento cheese and sprinkle bacon on top.

    Dupree gets the last word on that.

    “A cupcake? It’s making it into something that it never was before,” she protests. “I find it strange.”

    The spiciness can be toned down a bit

    I know what some of you are thinking…. I just can’t take it that spicy. Now you know that here at B&B we lovespicy foods. And, this pimento cheese packs a pretty good punch.

    If you like a kick, but not too much, here are a couple of suggestions: Leave out the additional diced pickled jalapeno peppers. If you do that, add an extra teaspoon of cider vinegar. You could also leave out the cayenne pepper, but we do think cheddar and cayenne are a magical combination.

    Have you ever had cheese straws and loved them? They almost always have a tad of cayenne, and our recipe is no exception. You can get to it here.

    Rotisserie Chicken Salad Buffalo Style is another recipe that can be made spicy or not. Add just enough hot sauce to make it interesting, or add a lot to kick it up!

    Don’t leave out the smoky Tabasco, because that’s a key ingredient in giving our pimento cheese it’s smokiness (alternatively you could add a drop or two of liquid smoke). The same goes for the smoked paprika, and it doesn’t add any heat anyway.

    It goes without saying that Pimento Cheese is the ultimate southern recipe. If that rings true with you, you’ll have an interest in Southern Food Then and Now.

    This recipe made the suggested list for the Backyard BBQ Menu Ideas. You’ll want to visit for lots of other recipes as well as tips, tricks and planning help for your cookout.

    Watch the video: Ανακατέψτε νερό με αλεύρι, θα εκπλαγείτε από το αποτέλεσμα! Αντί για ψωμί. Focaccia (June 2022).


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