Gina: A few years ago, Pat and I had the honor of visiting Madrid, Spain, to cook at the U.S. Consulate there. The idea was for the Spaniards to taste some real Southern barbecue (see page 52). Well, my poor husband got straight off a plane and headed for a makeshift smoker, while I got to lounge in a fabulous hotel and drink champagne. But the dinner turned out to be a huge hit, and afterward we got to celebrate by exploring the city and hitting several tapas bars. When I saw that the streets and the restaurants were still buzzing with folks of all ages late into the evening, I decided the Spanish have it down—they know how to have a good time. When Pat and I got home, we decided to put our own spin on a favorite tapas dish. Down South, we like our “crostini,” or grilled toasts, with a little soul. So we started with a rich, creamy pimento cheese that we love and gave it a little kick with the addition of some cayenne pepper. For a truly Southern spin, we added crumbled bacon (Pat and I will find a way to incorporate pork into just about any recipe). As a finish, we slathered the cheese spread on toasted bread and sprinkled the crumbled bacon on top, then slipped the toasts under the broiler until the cheese was just melted. Good Lord, what’s not to love? These toasts are amazing with chilled white wine. Covered and chilled, the pimento-cheese spread will last for up to 3 days in the refrigerator.
Recipe information
Yield
makes about 3 cups of pimento cheese, enough for several baguettes
Ingredients
Preparation
Step 1
Cook the bacon until crisp, and then transfer it to a plate lined with paper towels to cool.
Step 2
Combine the white and orange cheddar, pimentos, black pepper, garlic powder, cayenne, and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment. Stir at low speed until well blended (there will be flecks of pimento throughout). Chill for at least 2 hours to allow the flavors to develop.
Step 3
Preheat the oven to 400°F.
Step 4
Cut the baguette into 1/2-inch-thick slices. Toast them in the oven for 2 to 3 minutes on each side, until golden. Spread a generous amount of the pimento spread on each toast, and top with a crumbling of bacon. Return to the oven and bake until the cheese is melted, about 2 more minutes.
