Pimento Cheese Canapes
March 9, 2009
Happy Entertaining from Elizabeth W. Gift Baskets!
With the recession Richter scale just about to tilt, we’re all looking for more economic ways to entertain. Pimento cheese is a southern classic that’s affordable, easy to make, and delicious. And, just a few tweaks will elevate it from an old-fashioned standard used to stuff celery and fill lunch bag sandwiches to an exotic appetizer.
PIMENTO CHEESE CANAPES
Don’t use pre-shredded cheese for this. It’s all about the quality of the cheese. Use finely chopped bottled roasted red peppers instead of pimentos if it makes it seem fancier. Same difference.
INGREDIENTS
2 cups shredded sharp white cheddar
2 cups shredded extra sharp orange cheddar
1 (4-ounce) jar chopped pimentos, drained
1 teaspoon very finely grated onion (I use a Microplane)
1/8 teaspoon each cayenne pepper, coarse ground black pepper and Worcestershire sauce (or, more to taste)
¾ cup mayonnaise
Salt, to taste
1 baguette, ciabatta, or crusty country loaf
Cilantro or parsley sprigs, for garnish (optional)
DIRECTIONS
- In a large bowl, stir together grated cheeses and remaining ingredients, except the bread, and mix well. (Recipe can be made to this point up to 4 days ahead. Chill until ready to use.)
- Preheat broiler. Slice baguette crosswise into ½ inch slices. If using a larger loaf, such as ciabatta, cut slices into smaller squares. Spread with a thick layer of cheese and arrange on a baking sheet.
- Broil 5 to 6 inches from heat until cheese is bubbly and just beginning to brown, about 2 minutes. Remove to a platter and serve warm.
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