Sunday, November 29, 2009

Pimiento Cheese Crostini

This was an appetizer idea I had for Thanksgiving. Andy's dad is a big fan of pimiento cheese and I try to make it for him regularly. Spreading homemade "shimmy" (my family's word for pimiento cheese) on baguette slices and toasting it—how can you go wrong? Everyone really liked this, especially our nephew Aubrey! It's very easy and would be great for holiday parties. Enjoy!

Pimiento Cheese Crostini
Use a food processor to shred the cheese; replace the shredding disc with the knife blade and chop the cheese to achieve the best texture.
2 (8-oz.) blocks Cheddar cheese, shredded
1 (12-oz.) block American cheese, cut into cubes
4 oz. diced roasted red pepper or diced pimientos
1 Tbsp. minced onion
1/2 cup mayonnaise
1/2 tsp. black pepper
1 baguette, sliced

1. Chop shredded and cubed cheeses in food processor. Place cheese mixture in a mixing bowl, and stir in diced red bell peppers and next 3 ingredients.
2. Spread pimiento cheese on one side of baguette slices.
3. Bake at 350° for 5 minutes or until cheese melts. Serve warm.

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