|A delicate treat|
|My dear old friend..and some garlic|
In this case, we're going to focus on a cheese product that first appeared in the US in the early 20th century as a dainty sandwich: Pimiento Cheese Spread. Originally served as a crust-less finger sandwich, pimiento cheese was a delicacy at the time, due to the high cost of imported pimientos (or cherry peppers - a red, heart-shaped sweet and aromatic pepper from Spain) and cheese.
|Pimientos are sweet and much more aromatic than red bell peppers|
Even so, nearly 100 years later, pimiento cheese hasn't lost its status as a product for special occasions, such as weddings, and remains an item on many tearoom menus. It's also the signature sandwich at The Masters Tournament (which is a big deal in golf, not that I'm an authority on that subject whatsoever). The spread itself is a wonderful blend of flavors - sharp cheddar against tangy-sweet peppers - and is extremely satisfying simply spread across crackers or pita chips.
|Delicious on its own, or incorporated into so many other things|
Adapted from Radically Simple by Rozanne Gold
The uses for pimiento cheese spread have broadened with the creativity of chefs through the years; some additional uses include the following: pimiento mac 'n cheese, pimiento cheese potato gratin, pimiento cheese sushi roll, grilled pimiento cheese sandwich, or as a spread on crackers, celery, tortilla chips, baguette slices, pita points, and much more.
8 oz very sharp yellow Cheddar cheese
3 oz pimientos from a jar, with 3 tbs brine
3 tbs mayonnaise
1 small garlic clove
1 tsp sea salt
1 tsp crushed black pepper
|You'll want to make sure you get every last bite out of the food processor|