Monday, October 18, 2010


pimiento pecan cheese 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.


Valerie said...

I've never had pimento spread either, Judy. But if you like it, maybe I'll give your recipe a try! :~)

bella (roz) said...

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!

Chow and Chatter said...

oh wow this version sounds great when I first moved here I thought it was mexican he he

♥peachkins♥ said...

I love pimiento cheese!