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Pimento Cheese Baguette Bites

Source of Recipe

From "Pimento Cheese" by Perre Coleman Magness


Recipe Introduction

"Such a simple recipe produces a surprisingly sophisticated result. The topping develops a crackling crust with a creamy layer covering the crispy bread. I would happily pass these around with glasses of champagne."

List of Ingredients

â—¦ 2 tablespoons sliced pimentos
â—¦ 3 ounces cream cheese, at room temperature
â—¦ ¼ cup mayonnaise
â—¦ 2 heaping tablespoons extra-sharp Cheddar cheese, grated on the fine holes of a box grater
â—¦ Dash of salt
â—¦ 20 to 25 baguette rounds, about ¼ inch thick
â—¦ Paprika for sprinkling


Recipe

Preheat the oven to 350° F.

Rinse and drain the pimentos well. Place the pimentos on a double layer of paper towels and pat them dry as you can get them. Scrape them onto a cutting board and use a sharp knife to chop them as fine as you can. When they are chopped, pat dry with a paper towel again.

Beat the cream cheese and mayonnaise together until smooth.
Add the Cheddar cheese and pimentos and stir to combine. Add a pinch of salt to taste. Sprinkle with paprika. You can make the topping a few hours ahead. Bring to room temperature before spreading.

Spread about 1 teaspoon of the mix on each of the bread rounds and place on a baking sheet. Bake for 10 minutes until the topping is lightly browned. Serve immediately.

Makes about 20 to 25 bites