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Crostini topped with hot pimento cheese

Pimento Cheese Toasts

Michele Pesula Kuegler
Prep Time 10 mins
Cook Time 5 mins
Total Time 20 mins
Course Appetizer
Servings 6


  • 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.



Because these toasts burn quickly, I'd check the broiler starting at 10 seconds.
Keyword pimento cheese