Pimento Cheese Toasts with Heirloom Tomatoes
Pimento cheese isn’t actually a type of cheese – it’s a cheese spread filled with bold flavors. Cream cheese and mayo give it a tangy flavor while it’s rounded out with sharp Cheddar cheese and sweet pimento peppers. This creamy spread is a great pairing over thick-cut slices of sourdough bread pan-fried with butter and olive oil. Finish the toasts with marinated heirloom tomatoes for a summer snack that comes together quickly.
Pimento Cheese Toasts with Heirloom Tomatoes
Table of contents
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. If you like heirloom tomatoes check out these other recipes here.
How to Make Pimento Cheese Toasts with Heirloom Tomatoes
Step 1: Make 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.
Step 2: Store pimento cheese
Use immediately or add to a resealable container and refrigerate until ready to use, about 1 week.
Step 3: Marinate tomatoes.
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.
Step 4: Toast bread.
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.
Step 5: Assemble and serve.
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.
Tips and Tricks for This Recipe
Swaps and substitutions
- Rather than using sourdough bread, this recipe can be turned into an easy appetizer by using toasted slices of a French baguette.
- If desired try dicing the tomatoes up like a bruschetta for easy topping.
- Add additional ingredients like slices of crispy bacon or avocado.
How to prep this recipe in advance
Make the pimento cheese in advance then store refrigerated in an airtight container until ready to assemble and serve the toasts, up to a week in advance.
Other Recipes to Try
If you enjoy this pimento cheese toast recipe, give these a try and follow me on Instagram:
Pimento Cheese Toast with Heirloom Tomatoes
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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