Best 2 Smoked Pimiento Cheese Crostini Recipes

Looking for a tantalizing appetizer that combines smoky, cheesy, and savory flavors? Look no further than smoked pimiento cheese crostini! This delightful dish features crispy crostini topped with a creamy, smoky spread made from pimiento cheese, cream cheese, and a touch of liquid smoke. Garnished with fresh herbs and a sprinkle of paprika, these crostini are sure to be the star of your next party or gathering. Let's dive into the world of flavors and explore the best recipes for creating this delectable Smoked Pimiento Cheese Crostini.

Here are our top 2 tried and tested recipes!

PIQUILLO PEPPER CHEESE CROSTINI

Piquillo Pepper Cheese Crostini image

Provided by Bruce Aidells

Categories Food Processor Pepper Appetizer Christmas Cocktail Party Vegetarian Oscars New Year's Eve Parmesan Christmas Eve Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 servings

Number Of Ingredients 10

Ingredients

1/2 cup coarsely chopped drained piquillo peppers or roasted red peppers from jar
1/4 cup chopped green onions (green part only)
2 teaspoons drained capers
2 teaspoons sweet or hot smoked Spanish paprika*
1 garlic clove, peeled
1 cup whole-milk ricotta cheese
4 ounces cream cheese, room temperature (about 1/2 cup)
1/2 cup freshly grated Parmesan cheese
1 tablespoon extra-virgin olive oil plus additional for brushing
1 baguette, cut into 1/2-inch-thick rounds

Steps:

Combine first 5 ingredients in processor. Blend until almost smooth. Add all cheeses and 1 tablespoon oil; process until blended. Transfer to small bowl; season with salt and generous amount of pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.
Preheat oven to 375°F. Arrange baguette slices in single layer on large rimmed baking sheet; brush slices with oil. Bake until golden at edges, about 15 minutes. DO AHEAD: Can be made 6 hours ahead. Let stand at room temperature. Place bowl with cheese spread in center of platter. Surround with toasts.
Sweet smoked Spanish paprika (sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce) and hot smoked Spanish paprika (sometimes labeled Pimentón Picante or Pimentón de La Vera Picante) are available at specialty foods stores and from tienda.com. Sweet smoked paprika (labeled "smoked paprika") can be found at some supermarkets.

PIMENTO CHEESE CROSTINI RECIPE - (4.2/5)

Pimento Cheese Crostini Recipe - (4.2/5) image

Provided by á-4084

Number Of Ingredients 9

Ingredients

8 ounces sharp cheddar, shredded
4 ounces cream cheese
1/4 cup light mayonnaise
1 (4-ounce) jar pimientos, drained and chopped
2 scallions, trimmed and sliced
1 teaspoon garlic powder
Pinch cayenne pepper
1 large baguette, cut into forty 1/4-inch slices
3 tablespoons olive oil

Steps:

In a bowl, combine cheddar, cream cheese and mayonnaise. Beat with a hand mixer on medium speed until blended and fairly smooth. Stir in pimientos, scallions, garlic powder and cayenne. Cover and refrigerate at least 1 hour or overnight. Heat broiler to high. Place baguette slices on 2 small baking sheets. Brush on both sides with oil. Toast under broiler (4 inches from heat) 2 minutes. Flip over and broil another 1 to 2 minutes. Spread 1 heaping tablespoon pimento cheese on each toast.

Tips:

For the best results, use high-quality ingredients. Look for ripe tomatoes, fresh herbs, and creamy cheese.
Don't be afraid to experiment with different flavors. You can add a variety of spices and seasonings to the crostini, such as garlic, paprika, or cayenne pepper.
If you don't have a grill, you can cook the crostini in a toaster oven or under the broiler.
Crostini are best served warm, but they can also be made ahead of time and stored in the refrigerator for up to 3 days.

Conclusion:

Smoked pimiento cheese crostini are a delicious and easy-to-make appetizer that is perfect for any occasion. They are sure to be a hit at your next party or gathering. So next time you're looking for a quick and easy snack, give these crostini a try. You won't be disappointed!