Roasted-Jalapeno Pimiento Cheese Toasts
Serves: 4
Llewellyn Gorczany
1 January 1970
Based on User reviews:
61
Spice
40
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1
Jalapeno3 cup
Mayonnaise1.5 tsps
Worcestershire Sauce1 tsp
Cayenne Pepper1 tsp
Paprika450 g
Sharp Cheddar (grated)Directions:
1
Roast bell pepper and jalapeno over a gas flame, turning often, until skin is blistered and charred all over, 5–10 minutes
2
(Alternatively, broil on a rimmed baking sheet
3
) Transfer to a medium bowl and cover with plastic wrap; let steam 10 minutes
4
Peel and seed peppers, then finely chop
5
Mix mayonnaise, Worcestershire sauce, cayenne, and paprika in a medium bowl
6
Fold in cheddar and chopped peppers; season with salt and black pepper
7
Spread on ciabatta and slice crosswise into pieces
8
Serve with pickles
9
Do Ahead Pimiento cheese can be made 5 days ahead
10
Cover and chill
11
Pimiento cheese can be made 5 days ahead
12
Cover and chill
13
Roast bell pepper and jalapeno over a gas flame, turning often, until skin is blistered and charred all over, 5–10 minutes
14
(Alternatively, broil on a rimmed baking sheet
15
) Transfer to a medium bowl and cover with plastic wrap; let steam 10 minutes
16
Peel and seed peppers, then finely chop
17
Mix mayonnaise, Worcestershire sauce, cayenne, and paprika in a medium bowl
18
Fold in cheddar and chopped peppers; season with salt and black pepper
19
Spread on ciabatta and slice crosswise into pieces
20
Serve with pickles