Before we moved to New Bern, I had never even heard of pimiento cheese spread. The first time I saw it, I thought, "Who would eat a sandwich of this stuff?" Boy was I wrong. Pimiento cheese spread is totally addictive, and I am in love with it. On crackers, on bread, with celery, or as a topping for a burger, I make it often now and keep it on hand for snacks.
Here is yet another use for this marvelous spread: make a delicious appetizer. Toasted French bread topped with my version of pimiento cheese and roasted red peppers can be served as is or can be placed in the oven for just a few minutes. Either way, everyone loves this crostini. Get the recipe for Pimiento-Pecan Cheese Spread Crostini.
4 comments:
I've never had pimento spread either, Judy. But if you like it, maybe I'll give your recipe a try! :~)
Judy, you said it! That 'stuff' of pimento cheese is SO addicting! Like you, before I moved South I had read about it in Southern cooking magazines but never could find it or taste until coming to SC. Mmmm! I keep a 'store-bought' stash in the back of a frig drawer to hide from hubby! These look delicious!
oh wow this version sounds great when I first moved here I thought it was mexican he he
I love pimiento cheese!
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