Better and easier than grilled cheese! Perfect for a crowd!
Grilled cheese has gotten fancy. You now see mini grilled cheese sandwiches piled high on platters at parties. They’re so popular, but they can be a lot of work, which isn’t a problem if you hire a caterer.
No caterer? No problem! We’ve come up with an easy alternative. It’s bread, it’s cheese, it’s browned to gooey perfection. To use a shoe metaphor…think of it as looking like high heels but feeling like Birkenstocks.
We’ve taken our Pecan Pimento Cheese and smeared it on baguette slices and then broiled them to perfection to make Pecan Pimento Cheese Bruschetta. By using some Swiss
cheese, it melts beautifully and lends it’s nutty flavor to the toasted pecans in the mix. Easy, peasy! Better than any mini grilled cheese. We promise!
Need a game day appetizer? This one will disappear faster than a two field goal lead.
Want more pimento cheese options? Try our Touchdown Dip shaped like a football or Pecan Pimento Cheese.
Pecan Pimento Cheese Bruschetta
Recipe Ingredients
1 package cream cheese (softened)
2 c extra sharp grated cheese
1 c Swiss grated cheese
¼ c mayo
¼ c sour cream
¼ t chili powder
¼ t cumin powder (comino)
½ t turmeric
¼ t onion salt
¼ t salt
¼ t pepper
¼ t garlic powder
¾ t Dijon mustard
Few dashes of Tabasco or Louisiana Red Hot
¼ c green onions
¼ c finely chopped celery
½ c chopped toasted pecans
1/3 c chopped roasted red peppers (pimentos) drained
1 long thin baguette sliced in 3/4-1 inch circles.
Preparation Instructions
1. Mix cream cheese, mayo and sour cream together in a mixing bowl.
2. Add salt, pepper, spices, Tabasco and blend again.
3. Then add remaining ingredients (except baguette).
4. Stir the mixture until blended well.
5. Slice baguette in ¾-1 in. rounds.
6. Take out 1 large cookie sheet. Cover with parchment paper for easy cleanup.
7. Place bread rounds on parchment separating slightly.
8. With a knife, spread each round with the pimento cheese mixture.
9. When done, place in oven on top rack.
10. Broil for about 8-10 minutes until spots of brown appear on the cheese and it’s bubbly.
11. Transfer bruschetta to a platter and serve hot.
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