Best Roasted Jalapeño Pimiento Cheese Toasts Recipes

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ROASTED-JALAPENO PIMIENTO CHEESE TOASTS



Roasted-Jalapeno Pimiento Cheese Toasts image

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.

Provided by Natalie Chanin & Butch Anthony

Categories     Appetizer     Kid-Friendly     Quick & Easy     Cheddar     Bell Pepper     Bon Appétit     Small Plates

Yield 8 Servings

Number Of Ingredients 10

1 red bell pepper
1 jalapeno
3/4 cup mayonnaise
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1 pound sharp cheddar, grated
Kosher salt, freshly ground pepper
1 ciabatta loaf, halved lengthwise, lightly toasted
Pickle slices (for serving)

Steps:

  • 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.
  • 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.

ROASTED-JALAPEñO PIMIENTO CHEESE TOASTS



Roasted-Jalapeño Pimiento Cheese Toasts image

How to make Roasted-Jalapeño Pimiento Cheese Toasts

Provided by @MakeItYours

Number Of Ingredients 10

1 red bell pepper
1 jalapeño
3/4 cup mayonnaise
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon cayenne pepper
⅛ teaspoon paprika
1 pound sharp cheddar, grated
Kosher salt, freshly ground pepper
1 ciabatta loaf, halved lengthwise, lightly toasted
Pickle slices (for serving)

Steps:

  • 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.

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