Roasted-Jalapeno Pimiento Cheese Toasts
A spicy Southern-inspired appetizer featuring homemade pimiento cheese made with roasted red pepper and jalapeño, sharp cheddar, and creamy mayonnaise spread on toasted ciabatta bread. Served with pickle slices for an extra tangy crunch.
Ingredients
- •1 whole red bell pepper
- •1 whole jalapeno
- •¾ cup mayonnaise
- •1½ teaspoons Worcestershire sauce
- •¼ teaspoon cayenne pepper
- •⅛ teaspoon paprika
- •1 pound sharp cheddar
- •to taste Kosher salt and black pepper
- •1 loaf ciabatta bread
- •to taste pickle slices
Cooking Instructions
- 1.
Roast bell pepper and jalapeno 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.
20 min
- 2.
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.
15 min
- 3.
Pimiento cheese can be made 5 days ahead. Cover and chill.
