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Roasted-Jalapeño Pimiento Cheese Toasts

Roasted-Jalapeño Pimiento Cheese Toasts

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Pretty much everyone in the South fights about who’s got the best pimiento cheese recipe. Make these if you want to put the debate to rest.


  • 1½ teaspoons Worcestershire sauce
  • ¼ teaspoon cayenne pepper
  • 1 pound sharp cheddar, grated
  • Kosher salt, freshly ground pepper
  • 1 ciabatta loaf, halved lengthwise, lightly toasted
  • Pickle slices (for serving)

Recipe Preparation

  • Roast bell pepper and jalapeño over a gas flame, turning often, until skin is blistered and charred all over, 5–10 minutes. (Alternatively, broil on a rimmed baking sheet.) Transfer to a medium bowl and cover with plastic wrap; let steam 10 minutes.

  • Peel and seed peppers, then finely chop. Mix mayonnaise, Worcestershire sauce, cayenne, and paprika in a medium bowl. Fold in cheddar and chopped peppers; season with salt and black pepper. Spread on ciabatta and slice crosswise into pieces. Serve with pickles.

  • Do Ahead: Pimiento cheese can be made 5 days ahead. Cover and chill.

Recipe by Natalie Chanin & Butch Anthony,Photos by Annabelle Mehran

Nutritional Content

Calories (kcal) 450 Fat (g) 35 Saturated Fat (g) 12 Cholesterol (mg) 70 Carbohydrates (g) 18 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 17 Sodium (mg) 670Reviews Section

Watch the video: Pimento Cheese with Jalapenos (July 2022).


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