Pimento cheese makes a fine snack. Transform it into pimento cheese toasts, and you have a whole new level of appetizer.
It’s not quite a year later, but my location has changed again. I’m now a resident of the panhandle of Florida. Our plan had been to travel to Arkansas for racing season but, well, the pandemic. So, until we get there again (hoping for 2022), we’ll have some pimento cheese toasts to hold us over.
From the wayback time machine
To learn more about this recipe, originally published in May 2020, keep reading.
By the time this article is published, I’ll have been in Arkansas for over four months. I’m far from being a southerner, but I definitely have taken favor with some southern ways.
For example, I have begun drinking iced tea. I’ve almost always been a fan of hot tea, but iced tea never interested me. For those of you who know me, fear not. I have not started drinking sweet tea; I know you’d be worried about that. However, I am partial to a tall glass of iced tea with lemon juice and the tiniest sprinkle of sugar on a warm afternoon. I might even enjoy it outside on our patio while I work.
I also have become taken with pimento cheese. Actually, let me clarify. I have always found pimento cheese to be enjoyable. My husband has been more on the fence. With only me really enjoying it, I saw no need to make a batch that I’d need to consume on my own. However, over the past few months he’s grown to enjoy it as much as I do.
So, you know what that means
It was time for me to create my own version of pimento cheese. I did my research. I weighed the options of including cream cheese or not, the amount of mayonnaise, and what other items to include. Then once that was crafted, I wanted to add another touch. I decided as delicious as it was cold, it would be even better hot.
With a baguette handy, I toasted the slices and topped them with pimento cheese. A quick pirouette under the broiler and we had crunchy, gooey pimento cheese toast. Which I could eat by the dozen. Yikes!
The one drawback to this recipe is that you need to be near the oven while they broil. Not only to keep an eye so they don’t burn, but because you’ll want to make only a few at a time. To my thinking there’s no point in broiling them but then letting them sitting and becoming cool.
You can eat it hot, or you eat it as is without broiling, which happens to be pretty delicious as well. Make a batch of pimento cheese, and see which way you prefer it.
For more carb & cheese induced happiness, these Cheddar Apple Pinwheels are a simple and tasty choice.
Pimento Cheese Toasts
- 2 ounces cream cheese softened
- 1-1/2 tablespoons mayonnaise
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 2 ounces diced pimentos drained
- Salt and freshly ground black pepper to taste
- 5 ounces sharp cheddar shredded
- 24 baguette slices
Preheat oven to 425°.
Combine cream cheese and mayonnaise in a mixing bowl; stir until fully incorporated.
Add garlic and chili powders, stirring well.
Add pimentos, season with salt and pepper, and stir again.
Add cheddar cheese and mix to combine.
Place baguette slices in oven, and bake on middle rack until toasted, about 4 minutes
Remove baguette slices from oven and switch to broil.
Spread about a tablespoon of pimento cheese on each slice.
Place coated baguette slices on a baking tray.
Place oven rack in highest position.
Broil pimento cheese-covered baguette slices for 15 seconds.
Remove from oven, and eat an once.
There should be leftover pimento cheese, which can be served on crackers or used for another round of pimento cheese toast.
Refrigerate leftover pimento cheese.
When using leftover pimento cheese, be sure to set it on the counter for 15 minutes before using leftovers to make it more spreadable.