Pimento Cheese Crostini

By á-4084

An adaptation on a Southern classic, nothing beats fresh, homemade pimiento cheese—especially on a toasted slice of baguette!

Ingredients

• 8 ounces sharp cheddar, shredded
• 4 ounces cream cheese
• 1/4 cup light mayonnaise
• 1 (4-ounce) jar pimientos, drained and chopped
• 2 scallions, trimmed and sliced
• 1 teaspoon garlic powder
• Pinch cayenne pepper
• 1 large baguette, cut into forty 1/4-inch slices
• 3 tablespoons olive oil

Preparation

Step 1

In a bowl, combine cheddar, cream cheese and mayonnaise. Beat with a hand mixer on medium speed until blended and fairly smooth. Stir in pimientos, scallions, garlic powder and cayenne. Cover and refrigerate at least 1 hour or overnight.

Heat broiler to high. Place baguette slices on 2 small baking sheets. Brush on both sides with oil. Toast under broiler (4 inches from heat) 2 minutes. Flip over and broil another 1 to 2 minutes.

Spread 1 heaping tablespoon pimento cheese on each toast.