Monday, October 18, 2010
PIMIENTO-PECAN CHEESE SPREAD CROSTINI
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.