Pimento Cheese Crostini

Name: Pimento Cheese Crostini
Prep time: 15 min
Yield: crostini
Ingredients: 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

Makes 40

Prep 15 m

Chill 60 m

Heat 4 m

Heat (toast)

Ingredients

8 ounces sharp cheddar, shredded
4 ounces cream cheese
1/4 cup light mayonnaise
1 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

Directions

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

Nutrition Information for Pimento Cheese Crostini
Servings Per Recipe: 40
Per Serving: 95 kcal cal., 2 g sat. fat, 10 mg chol., 5 g Fat, total, 163 mg sodium, 3 g pro., 1 g fiber, 10 g carb.