Pimento Cheese Toasts

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Recipe: http://gourmet.com/recipes/2000s/2008/01/cheesetoasts
Notes: I would add more cayenne (or, my cayenne is old and doesn't have any more flavour!) Might want to add some pepper too, or at least put some on top.

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) *I did make homemade mayo with this recipe
  • 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.
Gourmet's notes: Cheese spread can be made 3 days ahead and chilled, covered.

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