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.