This weekend is a fun one – The Metropolitan Cooking and Entertaining Show has arrived in Atlanta! I am thrilled to be presenting at the tasting and entertaining workshops, where I am making 3 quick appetizers inspired by 50 Delicious Daytrips Outside Atlanta. (I’ll share more about my Delicious Daytrips soon!) I placed the recipes for the Vidalia Onion Dip and the Georgia Peach Goat Cheese Lollipops in the Friday Four this week, but only gave a tip on updating your favorite Pimento Cheese Recipe. So here is my entire recipe – definitely not your Momma’s Pimento Cheese!
New South Pimento Cheese
1 Cup Light Mayonnaise
3 Roasted Red Peppers, Minced
2 Tsp Coarse Grain Mustard
2 Dashes Hot Sauce
1 LB Extra Sharp Cheddar, Grated
1/2 Tsp Black Pepper
1 Loaf Thin-Sliced Bread
1 Bunch Basil, Julienned
Step One Add the mayonnaise, red peppers, mustard, hot sauce, cheddar and black pepper to a large bowl. Mix to combine the ingredients. Place the New South Pimento Cheese in *Sandwich Cups and garnish with the roasted red pepper or basil.
*Sandwich cups are made by cutting a slice of bread with a 2 – 2 /12″ round cookie cutter. Spray 4 mini muffin tins with butter-flavored spray. Place the rounds in the holes of the muffin tins.
Bake at 350F for 10 minutes or until the bread begins to brown , remove from the oven and cool.