Makesabout 36 hors d'oeuvres
- Active Time:20 min
- Start to Finish:25 min
January 2008
In its usual form, pimento cheese is a blend of mayonnaise, sharp Cheddar cheese, and pimentos that induces nostalgia. Here, made with roasted peppers and spread on tiny toasts, then broiled to transform it into hot melted heaven, it dresses up for a party with a nod and a wink.
-
10
oz
extra-sharp Cheddar, coarsely grated (4 cups; see cooks' note, below)
-
1/8
teaspoon
cayenne
-
3/4
cup
mayonnaise (preferably homemade)
-
1/4
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.
Cooks' notes: Scott Peacock recommends using half white Cheddar and half orange Cheddar.
Cheese spread can be made 3 days ahead and chilled, covered.
