Pimento Cheese Toasts
Michele Pesula Kuegler
Salt and freshly ground black pepper to taste
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.