Pimento Cheese Toast with Heirloom Tomatoes

pimento cheese toasts topped with heirloom tomatoes and green onions.

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.

Course Appetizer

Cuisine American, Southern

Prep Time 15

Cook Time 10

Servings

Calories 388kcal

Author Kylie Mazon-Chambers

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

US Customary - Metric

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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