My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, April 10, 2010

Pimento Cheese Toasts

What is more Southern than Pimento Cheese? Okay, maybe sweet tea. I think this might be an old Gourmet recipe. It really doesn't matter if you are having steaks or burgers on the grill, or a formal Prime Rib dinner, this is the perfect start. Everyone always thinks you have gone to"so much" trouble if the appetizer is hot.

Pimento Cheese Toast
25-30 toasts pieces
print recipe

5 ounces extra-sharp orange cheddar cheese, coarsely grated (2 cups)
5 ounces extra sharp white cheddar, coarsely grated (2 cups)
1/8 teaspoon cayenne
3/4 cup mayonnaise
1/4 cup cup finely diced bottled roasted red pepper (rinse and pat dry first)
1 baguette

Preheat broiler.
Stir together all ingredients, except baguette, plus 1/8 teaspoon pepper and salt to taste.
Slice baguette crosswise 1/3 inch thick and spread bread thickly with cheese mixture.
Broil 5 to 6 inches from heat until cheese is bubbling and browned, about 2 minutes.

Cook's Note: Cheese spread can be made 3 days ahead and chilled, covered.

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