Born again cheese spread.
What is it about pimento cheese that makes me think of sitting on a stool at the counter in a drug store (hey, drug stores don’t have lunch counters any more.) having a pimento cheese sandwich on toast with some curly leaf lettuce and a nice pile of crispy dill pickles on the side.
I think pimento cheese is one of those southern things that some people not from the south have not experienced between two pieces of soft white bread or stuffed into celery. It is truly comfort food and most Southerns do not understand why it does not exist outside the south. This favorite sandwich is even served at the Master’s golf tournament in Augusta, Georgia and a Southern picnic wouldn’t be the same with out a pimento cheese sandwich.
Just thinking of little pimento cheese tea sandwiches cut into triangles makes my mouth water. What would an afternoon tea be without pimento cheese sandwiches? Of course anyone from the south knows that you can just as easily use a corn chip or cracker to scoop up this wonderful spread. Add it to grits, stuff celery, slather it on burgers or hot dogs or even use it to make a grilled cheese sandwich.
In my early years of making this mushy, cheesy spread, I simply used Velvetta cheese and added some mayo and pimento and I have to say, it needs a makeover or at least another idea for it’s use.
We have all had Italian and Spanish style bruschetta with tomatoes, cheese, proscuitto and just about every topping you can imagine. If you are like me, you’re always looking for a way to improve on an old recipe and that being the traditional pimento cheese sandwich. So why not Pimento Cheese Bruschetta topped with finely shredded lettuce and some crunchy bacon — a summer bruschetta! (Summer is on his way out, but this would be good any time of the year.) So, whether you try this recipe or your own recipe, try a Pimento Cheese Bruschetta for your next party.