Pimento Cheese Toasts with Heirloom Tomatoes
These five-step pimento cheese toasts with heirloom tomatoes are a Southern-inspired appetizer that pairs a rich, tangy homemade pimento cheese spread with juicy peak-season tomatoes and crisp, buttery sourdough. The combination of creamy, tangy pimento cheese and juicy peak-season tomatoes feels both nostalgic and elevated, while crisp, buttery toast provides the perfect base for soaking up all those flavorful juices. Ready in about 25 minutes, it’s the kind of appetizer that looks impressive on a platter but is incredibly simple to assemble, making it ideal for summer entertaining, brunch, or an easy snack. If you can’t get enough of Southern-style apps, try this classic Southern pimento cheese sandwich or this one pot pimento mac and cheese.
Why You’ll Love This Recipe
- Peak-season tomatoes – Juicy heirloom tomatoes bring bright, fresh flavor and natural sweetness to the rich pimento cheese.
- Creamy and crunchy – Tangy homemade pimento cheese sits on crisp, pan-fried sourdough for the perfect contrast of textures.
- Easy entertaining – The pimento cheese can be made up to a week ahead, making these toasts an especially easy appetizer to assemble when guests arrive.
What’s in Pimento Cheese?
Pimento cheese is easy to make at home with a few simple ingredients. All it takes is:
- pimento peppers
- Cheddar cheese
- mayonnaise
- cream cheese
- Seasonings (I use Worcestershire and a bit of green onion)
Key Ingredients in This Recipe
- Sourdough bread – I love the tangy flavor of sourdough bread and its chewy texture. The sourdough starter and fermenting the bread gives it that signature airy, fluffy texture and more complex flavor. I recommend buying a loaf of sourdough that isn’t pre-cut so you can cut it thicker for this recipe. You can easily substitute the sourdough with your favorite white bread or country bread.
- Pimento peppers – The key ingredient in making pimento cheese spread is pimento peppers. The small, red, heart shape peppers are very mild and sweet in flavor. They can typically be found jarred or canned in most grocery stores. While commonly used in pimento cheese recipes or cheese balls, they are also used to stuff olives.
- Mayonnaise – Mayo helps to thin the pimento cheese spread while keeping the rich flavor.
- Cream cheese – Tangy cream cheese adds a smooth and creamy texture to the pimento cheese spread.
- Heirloom tomatoes – With their superior flavor, heirloom tomatoes come from seeds passed down and are typically at least 50 years old. Look for a variety of colors.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Use thick-cut bread that is sturdy enough to support the creamy pimento cheese and juicy tomatoes without becoming soggy. A rustic sourdough or country loaf also adds enough tang and structure to balance the richness of the cheese spread.
Swaps and Substitutions
- Sourdough bread: Substitute thick-cut country bread, white bread, or slices of French baguette for the sourdough.
- Heirloom tomatoes: Use ripe beefsteak, vine-ripened, or cherry tomatoes if heirloom tomatoes are not available.
- Sharp Cheddar: Use medium Cheddar or extra-sharp Cheddar depending on how pronounced you want the cheese flavor.
- Pimento peppers: Jarred roasted red peppers can be used in place of pimento peppers, though the flavor will be slightly different.
- Mayonnaise: Use your favorite mayonnaise or substitute Greek yogurt for some of the mayonnaise for a lighter spread.
- Green onion: Substitute finely minced yellow, white, or red onion for the green onion.
- Worcestershire sauce: Use a small amount of hot sauce or pickle brine for a different combination of acidity and savory flavor.
How to Make Pimento Cheese Toasts with Heirloom Tomatoes (Step-by-Step)
Add the cream cheese, mayonnaise, Cheddar cheese and Worcestershire to the bowl of a food processor fitted with the blade attachment. Pulse until well combined. Add the pimentos and green onion and pulse once more until combined but not smooth.
Use immediately or add to a resealable container and refrigerate until ready to use, about 1 week.
Spread the slices of heirloom tomatoes on a large plate or platter and drizzle with 2 tablespoons (28g) of the olive oil. Season with salt and let sit for at least 10 minutes and up to 30 minutes.
Heat a large cast iron pan over medium heat. Add the oil and heat through, then add the remaining butter and allow to melt. Arrange the pieces of bread in the pan, working in batches, and fry until golden brown and toasted, about 2 minutes. Repeat with the remaining slices.
Spread the toasted bread with pimento cheese, then top with the marinated tomatoes. Garnish with the green onions and black pepper. Cut in half and serve.
How to Serve This Recipe
- As an appetizer: Cut the finished toasts in half and serve on a platter as an easy summer starter.
- For brunch: Serve alongside eggs, fresh fruit, or a simple green salad.
- As a snack: Make smaller baguette-style toasts for an afternoon bite or casual happy hour.
- For entertaining: Prepare the pimento cheese and marinated tomatoes ahead of time, then toast and assemble the bread just before serving.
- With extra toppings: Finish with additional green onion, freshly cracked black pepper, crispy bacon, or avocado.
How to Store This Recipe
- Pimento cheese: Store homemade pimento cheese in an airtight container in the refrigerator for up to 1 week.
- Tomatoes: Store marinated tomatoes covered in the refrigerator and use them within 1 to 2 days for the best texture.
- Toasted bread: Store leftover toasted bread separately at room temperature and re-crisp it in a skillet or toaster before serving.
- Assembled toasts: Store assembled toasts in the refrigerator for up to 1 day, though they are best eaten immediately so the bread stays crisp.
- Make-ahead: Prepare the pimento cheese up to a week ahead, then marinate the tomatoes and toast the bread shortly before assembling.
FAQ – Frequently Asked Questions
Yes, you can use country bread, white bread, or toasted slices of French baguette instead of sourdough. Choose a sturdy bread that can support the pimento cheese and juicy tomato topping without becoming soggy.
To keep pimento cheese toasts with heirloom tomatoes crisp, marinate the tomatoes separately and assemble the toasts shortly before serving. Using thick-cut, well-toasted bread also helps it hold up to the creamy pimento cheese and juicy tomatoes.
Pimento cheese toasts with heirloom tomatoes can be topped with crispy bacon, avocado, additional green onion, or freshly cracked black pepper. The rich pimento cheese and sweet tomatoes also pair well with fresh herbs or a drizzle of hot honey.
Yes, store-bought pimento cheese can be used to make these toasts when you want a shortcut. Choose a thick, spreadable variety with a sharp Cheddar flavor so it holds up well against the juicy tomatoes.
Homemade pimento cheese can be stored in an airtight container in the refrigerator for up to 1 week. Give it a good stir before spreading it onto the toast.
Other Recipes to Try
Love all things pimento cheese? Give one of the following Southern-inspired appetizers a try next and follow me on Instagram:
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Pimento Cheese Toast with Heirloom Tomatoes
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Ingredients:
For the pimento cheese:
- 1 cup shredded sharp Cheddar cheese
- 4 ounces cream cheese, at room temperature
- ¼ cup mayonnaise
- ½ teaspoon Worcestershire sauce
- 4 ounce jar sliced pimento peppers
- 2 tablespoons thinly sliced green onion
For serving:
- 3 medium heirloom tomatoes, sliced
- 6 tablespoons extra-virgin olive oil, divided
- Flakey sea salt, as needed
- 4 thick-cut slices sourdough bread
- 4 tablespoons unsalted butter
- 1 green onion thinly sliced, for garnish
- Freshly ground black pepper as needed
Instructions:
For the pimento cheese:
- Add the cream cheese, mayonnaise, Cheddar cheese and Worcestershire to the bowl of a food processor fitted with the blade attachment. Pulse until well combined. Add the pimentos and green onion and pulse once more until combined but not smooth.
- Use immediately or add to a resealable container and refrigerate until ready to use, about 1 week.
For serving:
- Spread the slices of heirloom tomatoes on a large plate or platter and drizzle with 2 tablespoons (28g) of the olive oil. Season with salt and let sit for at least 10 minutes and up to 30 minutes.
- Heat a large cast iron pan over medium heat. Add the oil and heat through, then add the remaining butter and allow to melt. Arrange the pieces of bread in the pan, working in batches, and fry until golden brown and toasted, about 2 minutes. Repeat with the remaining slices.
- Spread the toasted bread with pimento cheese, then top with the marinated tomatoes. Garnish with the green onions and black pepper. Cut in half and serve.
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Notes:
Nutrition:
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