|Pecan and Pimento Cheese Finger Sandwiches|
Now I love pimiento cheese all ways - good ole basic homemade, made with roasted red peppers, and yeah, even the fluorescent orange, goopey store-bought stuff - but if you usually buy the grocery store pimiento cheese spread, then this recipe is a bit different than the spread you are accustomed to. Much less mayonnaise than most home recipes, and an addition of cream cheese and pecans (which you can leave out if you prefer) and garlic, it's a bit of a unexpected flavor surprise to the mouth, though be sure to label it for those with nut allergies!
If you prefer some texture in your spread, then finish this recipe by stirring in the final ingredients, or you can do as I did in the photo above, and puree it all together in the food processor, so that it is blended and smooth.
This is a delicious change from the usual, but if you prefer, I've got a recipe for Basic Pimento Spread and a slightly spicy, Roasted Red Pepper Pimento Cheese that is just delicious!
Recipe: Pecan and Pimento Cheese©From the Kitchen of Deep South Dish
- 1 cup of pecans (can omit)
- 12 ounces of extra-sharp Cheddar cheese
- 2 teaspoons of finely mined garlic
- 1/4 cup of chopped fresh parsley
- 4 tablespoons real mayonnaise
- 3 ounces of cream cheese, softened to room temperature
- Couple dashes of Tiger sauce or Pickapepper sauce
- Couple dashes of hot sauce
- 1 (4 ounce) jar of diced pimientos, undrained (more or less as desired)
- 1-1/2 pound loaf of Bunny Giant Sandwich white bread
Process the pecans in a food processor until coarsely chopped. Turn out into a bowl. Shred the cheese and add to the pecans. Process the garlic in the food processor until well chopped; add the parsley and process a bit longer. Add the mayonnaise, cream cheese, garlic, and sauces and puree until smooth. Turn out into pecan and cheese mixture; stir well to combine. If you don't want it chunky, turn everything back into the food processor, and puree all together. Turn out into bowl, cover and refrigerate for 1 hour or overnight.
Bring the pimiento cheese mixture to room temperature. Spread, stack and slice as above to remove all the crusts. Cut the sandwiches into desired sizes and arrange on a doily lined platter.
©Deep South Dish
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Posted by Mary on December 28, 2008Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.
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