See Also: Appetizers · Cheese Dishes · Cooking Club
Pimiento Cheese Toasts
From Dorothy McNett's recipes at www.dorothymcnett.com. This mixture can be made up a few hours in advance and refrigerated until ready to use. Then simply spread onto crackers and sliced radishes and serve!
4 oz. sharp yellow cheddar or gouda
4 oz. sharp white Cheddar or raclette
4 oz. roasted pimentos or sweet red bells
2 tablespoons liquid from the peppers
2 tablespoons mayonnaise
zest from 1 lemon
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
2-3 dashes of hot pepper sauce
sea salt, to your taste
little crackers or dry toast squares
thinly sliced radishes
chives, other leaves, for garnishes
Shred the cheeses, and then in a processor with the metal blade, combine the cheeses, peppers, liquid, mayonnaise, zest, lemon juice, Worcestershire, hot pepper sauce, and salt. Spread onto the crackers and the radishes, and garnish as desired. It is nice piped from a pastry bag with a large rosette tip.
Recipe created 1996-05-18.
