A Southern kitchen worth visiting always has a crock of Pimento Cheese or as they say in the South Pimenochee to snack on. Ask any Southerner about Pimento Cheese and they will have a story to tell about their mother's Pimenocheese. There is something magical and nostalgic about this simple food that has a place in every Southern home.
There are many variations of this recipe. I have tried quite a few, and this version is what I like the best. If you want a softer spread add more mayonnaise to create the desired consistency. Nothing fancy about this appetizer. Trust me as the most discerning guest will be going back for seconds, thirds and then some. Oh, they will also be asking for the recipe.
Pimento Cheese Toasts – Adapted from Scott Peacock's recipe; Gourmet, January 2008
12 oz each of a good White Cheddar & Orange Cheddar (sharp and / or extra sharp)
1/8 to 1/4 teaspoon cayenne
1/2 cup finely diced bottle roasted red peppers
3/4 cup mayonnaise
- Preheat Broiler
- Slice baguette into 1/3 inch rounds, toast on both sides not careful to burn, set side on foiled baking sheet.
- Grate 1/2 of each of the cheeses on the coarse side of the grater. Grate remaining cheese on the fine side of grater. Mix together in a large bowl.
- Pat dry the pimentos, removing any seeds. Finely dice them and add to cheese mixture. Stir in mayonnaise and cayenne pepper to taste. Then add salt & pepper to taste.
- Chill for an hour or so, this keeps the mixture from running off the toast when broiled.
- Spread mixture on toast rounds and place under broiler for about 2 minutes till hot and bubbly. Serve immediately.
Note: You can alter the amount of mayonnaise to suit your taste, I prefer a drier spread rather than a moisture spread. Once you have made this you will acquire a taste for it and naturally want to alter according to your taste. Grating the cheese on two sizes makes this a good recipe for broiling or using cold on crackers or as a sandwich. You may half the recipe.
Pimento Cheese Sandwich- If you have not tried this you must. Take two slices of white bread (this is the only time I ever-ever-ever use white bread) spread a good amount of the cheese on the sandwich and enjoy.