Homemade Pimento Cheese Cups
I said I was bringing the Christmas cheer. I get that this isn’t completely what you’d call cheer but you could throw a party and serve these precious little Homemade Pimento Cheese Cups and it would be really close to holiday cheer. They’re just so stinkin cute!
I saw this idea almost a hundred years ago in a magazine and told myself I would make it one day. Yesterday was that day. I enjoyed it and I enjoyed them. They were my lunch yesterday. As a blogger of food you can have some really out of the ordinary lunches. But that’s ok. I only make things I love. These cups are made out of sandwich bread that you roll out with a rolling pin and cut out with a biscuit or cookie cutter, brushed with butter and baked. They come out golden brown and then you stuff them with anything you like. They’re a little chewy but slightly crunchy which is an awesome combination.
I decided to stuff mine with homemade pimento cheese. I love pimento cheese. It’s a very Southern thing. There’s a barbeque restaurant around town that serves smoked sausage with pimento cheese on top and then covered/drizzled with barbeque sauce. It’s so good! But they make their pimento cheese with a little kick and since I love spice it’s become my favorite so I decided to make my own. It’s actually a very simple process and it’ll keep in the fridge for weeks so you can’t go wrong. I normally think about pimento cheese in the summer time but it’s so good all year long. It’s amazing on a burger or a grilled cheese (especially with bacon and avocado). It’s great as an appetizer with crackers or crudite or made into a cheese ball and rolled in nuts. I sprinkled the top of mine with cayenne pepper and it gives it a nice look and a tiny bit more flavor (not that it was lacking).
I changed mine up from the traditional cheddar cheese. I have a drawer full of cheese in my refrigerator and I’m always buying more when I see it. In this recipe I used a creamy Asiago Fresco, a New Zealand grass fed white cheddar, some pepper jack and cream cheese.
I used pimentos of course. Some people smash their pimentos but I don’t mind the size so I just drained them really well and dumped them into my shredded cheeses. I also added some garlic powder, onion powder and cayenne.
I had this super special garlic infused sea salt that I used also but it wasn’t necessary so don’t sweat it. I just sprinkled it on the top when I was done to see what I thought. I’m showing it to you so if you’d like a really fragrant brand of sea salt that’s got a pretty heavy garlic flavor, this is the one you need. I really like it and will use it more.
I mixed all this stuff together with just a tad of mayonnaise (I detest heavy mayonnaise in my pimento cheese) using a mixer to get it good and incorporated and tasted it to see what I was missing. Turns out nothing. Recipe success. Then I moved on to the cups. I had about a half loaf of bread that needed to be used up so I grabbed that, my rolling pin and a set of biscuit cutters.
I rolled the bread slices pretty thin and then cut two different sizes since I was experimenting. I had what looks like a 2 inch and a 3 inch. Although the 2 inch fits perfectly inside the holes of the mini muffin tin, the 3 inch in the end seems to be a little more chewy. I know that sounds odd but it’s a good thing. If you don’t have a round cutter you want to use, you can always use a juice glass. My Mom and Grandmother used juice glasses turned over and pressed the rim down on the dough and it works like a charm! Using the 3 inch you’ll only be able to get one out of each slice of bread but you’ll get two each out of the 2 inch. If you have both, I suggest having a mixture. It adds interest. Plus some people eat more and like a bigger bite. To a man it won’t look so much like chick food if it’s big enough for his mouth.
I brushed both sides with melted butter and then put them in a mini muffin tin and baked at 350 for about 10 minutes until golden brown.
Aren’t they so cute? Yes, food is cute to me. Anything mini = cute.
When they came out I stuffed them with this amazing homemade pimento cheese, sprinkled with julienned fresh basil and a little more red pepper. They can be served hot or at room temp. I put them in the fridge to save the rest for when the kids got home from school but there weren’t any left when they got home. Oops. 😛
Wanna make it? Here ya go!
- 1 cup grated Asiago Fresco cheese
- 1/2 cup grated white cheddar
- 1/2 cup grated pepper jack
- 4 ounces cream cheese, softened
- 3 ounces pimentos, drained (I used approximately 3/4 of a 4 ounce jar)
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 3/4 teaspoon cayenne
- 1/4-1/3 cup olive oil mayo
- Sliced sandwich bread
- Melted butter
- Fresh basil for topping
- FOR THE CHEESE
- Combine all ingredients in the bowl and with a stand or handheld mixer, blend until completely incorporated.
- Serve chilled.
- If using bread cups continue below.
- FOR BREAD CUPS
- Roll sliced sandwich bread flat and using cookie cutter, biscuit cutter or a juice glass turned upside down, cut out rounds of bread.
- Brush both sides with melted butter and place in mini muffin tin.
- Bake at 350 for approximately 10 minutes or until golden brown.
- Remove from oven, let cool slightly and fill with homemade pimento cheese.
- Sprinkle with julienned fresh basil and cayenne pepper if desired.
- Can be served warm or room temperature.
Do you have a favorite recipe for a cute little appetizer? It’s already time to start pulling them out.