I made these on our ski trip--big hit.
Made them again for Lucy's party--bigger hit
The pimento cheese itself is the best I've made. And the easiest.
The recipe is from one of my "Best of the Best" Food & Wine Cookbooks. It's a recipe from The Neely's.
Makes about 3 cups of pimento cheese.
4 strips bacon, cooked and crumbled
8 ounces extra-sharp grated white cheddar cheese
8 ounces extra-sharp grated orange cheddar cheese
One 7 oz. jar pimentos, drained and finely chopped
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
3/4 cup mayo
Combine the cheeses, pimentos, black pepper, garlic powder, cayenne pepper, and mayo in the bowl of an electric mixer fitted with the paddle attachment. Stir at low speed until well blended (or mix by hand). Chill for at least 2 hours to allow the flavors to develop.
Preheat oven to 400 degrees.
Cut the baguette into 1/2-inch thick slices. Toast them in the oven for 2-3 minutes on each side, until golden. Spread a generous amount of the pimento cheese onto each toast, and top with some bacon. Return to oven and bake until the cheese is melted, about 2 more minutes.
*Kraft makes a Three Cheddar Cheese mix so I just buy two bags of that instead of looking for white and orange cheddar.