Pimento Cheese Bruschetta
Pronounced “brusketta” this classic Italian treat is updated with a very Southern American flavor, good old Pimento Cheese.
Even though I am a Navy brat, I am still a very Southern girl at heart. With that said, I find any reason to enjoy Pimento Cheese. This time I combined forces and put my spin on both this Italian and Southern classic.
It is common knowledge here in the South that bread is the perfect vehicle for Pimento Cheese. That is why so many Southerners enjoy the classic pimento cheese sandwich. So why not toast it up and make it into a delectable Italian appetizer too? Just by toasting the bread and enjoying it just like the Italians do, you have completely changed the dynamics of this Southern treat. We kind of made it a bit more swanky.
Now we have the best of both worlds. The perfect appetizer for your next cocktail party.
Smokey Pimento Cheese Bruschetta
3 ounces cream cheese
1/2 cup mayonnaise
1 cup grated Monterey Jack cheese
1 cup grated cheddar cheese
3 tablespoons diced pimentos
2 teaspoons grated onion
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 chipotle pepper in adobo chopped fine
1 baguette of french bread
With an electric mixer fitted with a paddle attachment beat the cream cheese until smooth, add mayo, both cheeses, pimento, onion, salt and pepper and chipotle pepper. Place in fridge to meld about 2 hours.
Slice baguette on the diagonal making 1/2 inch thick slices. Place on a baking sheet and toast for 5-6 minutes. In a 450 degree oven It should be lightly browned along the edges.
Serve toasted bread with Pimento Cheese mixture.
Peace be with you,