The “pâté of the South,” pimento cheese is the epitome of a summer picnic delight. Everyone has a slightly different recipe, but the primary ingredients remain the same. Don’t be tempted to buy grated cheese, because the end result won’t be creamy enough. Try this stuffed in tomatoes, slathered on a celery stick, or (one of my favorites) straight from the bowl on a spoon.
Recipe information
Yield
makes about 32 nibbles, or 4 cups filling
Ingredients
Preparation
Step 1
To make the pimento cheese, combine the cheese, onion, and mayonnaise in a bowl. Stir until well combined. Add the pimentos and hot sauce. Season with salt and pepper and set aside.
Step 2
Meanwhile, using a serrated knife, slice off the top third of each cherry tomato. Using your index finger or a very small spoon, remove and discard the seeds and inside flesh of the tomatoes.
Step 3
To fill the tomatoes, place the pimento cheese mixture in a piping bag fitted with a large round tip or use a medium sealable plastic bag with one of the corner tips snipped off. Fill each tomato with the mixture, allowing a little to rise above the tops. Garnish each tomato with a parsley leaf. Serve immediately.
making ahead
Step 4
The prepared cheese filling can be refrigerated in an airtight container for up to 2 weeks. The cherry tomatoes can be prepared up to 24 hours before serving: prep the tomatoes and store them, cut side down, on a baking sheet lined with damp paper towels. Wrap in plastic wrap and refrigerate until ready to fill.
variation
Step 5
For real comfort food, try warm pimento-cheese toasts. Place slices of sourdough bread on a baking sheet and brown on one side under the broiler. Turn over and thickly spread with pimento cheese. Return to the broiler and toast until the cheese is melted and bubbly, 5 to 7 minutes. Curl up on the sofa and enjoy.
