“So, I made appetizers for you and me. We’re not having dinner.” This was how I greeted my friend Amy the other day. I was right, we had apps and dessert. . .. and we were almost sick. The appetizers I made were these pimento cheese toasts from Gourmet magazine that I had at a brunch the other day. It’s worth skipping the meal so you can eat more than 3 of them. If you want your guests to actually eat dinner make sure that there’s only one or two per person. Don’t say I didn’t warn you.
The mixture, I grated the cheese finely, because I can’t read directions
Ready to go in the oven
Pimento Cheese Toasts
from epicurious.com (Gourmet Magazine R.I.P.)
- 10 ounces extra-sharp Cheddar, coarsely grated (4 cups)
- 1/8 teaspoon cayenne
- 3/4 cup mayonnaise
- 1/4 cup finely diced bottled roasted red pepper (rinse and pat dry first)
- 1 baguette
Stir together all ingredients, except baguette, plus 1/8 teaspoon pepper and salt to taste.
Slice baguette crosswise 1/3 inch thick and spread bread thickly with cheese mixture. Broil 5 to 6 inches from heat until cheese is bubbling and browned, about 2 minutes.