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Pimento Cheese Crostini


An adaptation on a Southern classic, nothing beats fresh, homemade pimiento cheese—especially on a toasted slice of baguette!

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Rate this recipe 4.2/5 (26 Votes)


  • 8 ounces sharp cheddar, shredded
  • 4 ounces cream cheese
  • 1/4 cup light mayonnaise
  • 1 (4-ounce) jar 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


Servings 40
Preparation time 15mins
Cooking time 15mins


Step 1

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.

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.

Spread 1 heaping tablespoon pimento cheese on each toast.

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