Pimento Cheese Crostini

Pimento Cheese Crostini
Servings: 40 Yield: crostini Prep 15 mins Chill 1 hr Heat 4 mins (toast)


  • 8 ounces sharp cheddar, shredded
  • 4 ounces cream cheese
  • 1/4 cup light mayonnaise
  • 1 small jar (4 oz) pimientos, drained and chopped
  • 2 scallions, trimmed and sliced
  • 1 teaspoon garlic powder
  • Pinch cayenne pepper
  • 1 large baguette, cut into forty 1/4-inch slices
  • 3 tablespoons olive oil

Make It

1. In a bowl, combine cheddar, cream cheese and mayonnaise. Beat with a hand mixer on medium speed until blended and fairly smooth. Stir in pimientos, scallions, garlic powder and cayenne. Cover and refrigerate at least 1 hour or overnight.

2. Heat broiler to high. Place baguette slices on 2 small baking sheets. Brush on both sides with oil. Toast under broiler (4 inches from heat) 2 minutes. Flip over and broil another 1 to 2 minutes.

3. Spread 1 heaping tablespoon pimento cheese on each toast.

Nutrition Facts

Servings Per Recipe: 40; Amount Per Serving: cal. (kcal): 95, Fat, total (g): 5, chol. (mg): 10, sat. fat (g): 2, carb. (g): 10, fiber (g): 1, pro. (g): 3, sodium (mg): 163, Percent Daily Values are based on a 2,000 calorie diet.