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A Southern kitchen worth visiting always has a crock of Pimento Cheese or as they say in the South Pimenocheese to snack on. Ask any Southerner about Pimento Cheese and they will have a story to tell about their mother's Pimenocheese. There is something magical and nostalgic about this simple food that has a place in every Southern home.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

There are many variations of this recipe. I have tried quite a few, and this version is what I like the best. If you want a softer spread add more mayonnaise to create the desired consistency. Nothing fancy about this appetizer. Trust me as the most discerning guest will be going back for seconds, thirds and then some. Oh, they will also be asking for the recipe.

Pimento Cheese Toasts - Adapted from Scott Peacock's recipe; Gourmet, January 2008

12 oz each of a good White Cheddar & Orange Cheddar (sharp and/or extra sharp)
1/8 to 1/4 teaspoon cayenne
1/2 cup finely diced bottled roasted red peppers
3/4 cup mayonnaise
1 baguette

• Preheat Broiler

• Slice baguette into 1/3 inch rounds, toast on both sides
  being careful not to burn, set aside on foiled baking
  sheet.

• Grate 1/2 of each of the cheeses on the coarse side of
  the grater. Grate remaining cheese on the fine side of
  grater. Mix together in a large bowl.

• Pat dry the pimentos, removing any seeds. Finely dice
  them and add to cheese mixture. Stir in mayonnaise and
  cayenne pepper to taste. Then add salt & pepper to taste.

• Chill for an hour or so, this keeps the mixture from
  running off the toast when broiled.

• Spread mixture on toast rounds and place under broiler
  for about 2 minutes till hot and bubbly. Serve immediately.

Note: You can alter the amount of mayonnaise to suit your taste, I prefer a drier spread rather than a moist spread. Once you have made this you will acquire a taste for it and naturally want to alter according to your taste. Grating the cheese on two sizes makes this a good recipe for broiling or using cold on crackers or as a sandwich. You may halve the recipe.

Pimento Cheese Sandwich- If you haven't tried this you must. Take two slices of white bread (this is the only time I ever-ever-ever use white bread) spread a good amount of the cheese on the sandwich and enjoy.

Kim Morgan Moss is A Yankee in a Southern Kitchen; a woman trying to find her calling while learning to cook Southern food for a year. Head on over to http://www.ayankeeinasouthernkitchen.com for pictures of the food and see what else is cooking. Southern Food is good for the soul and the stomach, and when the year is over you will be making the best Biscuits, Buttermilk Fried Chicken and saying y'all. Oh by the way, along with the great food you'll find just the right amount of humor and soul searching to go with the recipes.

Article Source: EzineArticles.com

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