Pimento Cheese Ball with Crostini
This is a spicy, cheesy concoction that every southern girl has in her recipe repertoire as a “go to” appetizer. It’s the signature dish at the Master’s Golf Tournament and I’m sure it is soon to be a staple at your house! This is my version. Make sure you start with a really good sharp cheddar. I like to use Tillamook cheese from Oregon because it has only four ingredients in it and when you use really good ingredients, they shine, and that’s what really matters. The spread is insanely addictive and pairs so wonderfully with crostini, pita chips, or crackers or you can feel a little healthy serving it with crudités. I love it because it can be made up to a week ahead. Just pull it out about an hour before serving, because cheese is best enjoyed at room temperature and spread it on your crostini. That cheesy goodness and the slight kick of cayenne pepper at the end that catches you by surprise, will have you going back for more.
Ingredients
- ½ cup Mayonnaise store bought or homemade
- 4 oz Jar Diced Pimentos drained
- 1 clove Garlic crushed
- 2 T Yellow Onion grated
- 1 tsp Worcestershire Sauce
- 1 tsp Cayenne Pepper
- ¼ tsp Salt
- 1 pound Sharp Cheddar Cheese grated
- ½ cup Chopped Nuts walnuts, pecans, or almonds
- 1 T Chopped Parsley
Crostini:
- 1 Baguette Loaf cut on diagonal into 24 thin slices
- ¼ cup Olive Oil
Instructions
- In a medium-size bowl, combine the mayonnaise, pimentos, garlic, onion, Worcestershire sauce, cayenne pepper, and salt. Stir in the cheese. Add more salt or cayenne, if necessary.
- Line a small bowl with plastic wrap. Place the cheese mixture in the bowl, cover with plastic wrap and place in refrigerator for 3 hour.
- When ready to serve place the nuts and parsley in a medium size bowl, stir until combined. Unwrap the cheese and place in the bowl. Press the nut/ parsley mixture into the cheese.
- Place the cheese ball on to a platter with crostini. Cheese is best when served room temperature.
Crostini Prep:
- Preheat the oven to 400º F.
- Place the sliced bread onto a baking sheet. Brush each slice with a little olive oil. Bake until golden brown, about 8-10 minutes. Set aside.
Homemade Mayonnaise Prep:
- 3 egg yolks
- 1 tsp. Dijon mustard
- 1T vinegar
- 1 tsp. salt & pepper
- 1 ½ cup vegetable or corn oil
Preparation:
- In your food processor, combine the egg yolk, mustard, lemon juice, salt & pepper. Pulse until combined. Slowly, in a steady stream, add the oil. Whisk until the mixture becomes emulsified. Makes 1 1/2cups
Notes
TIPS & TRICKS
– The cheese spread can be made a week in advance.
– If you wish you can make 2 smaller cheese balls. I leave my cheese ball flat on the bottom so it doesn’t roll off the platter.
– The spread can also be served in a small tureen or bowl instead of shaping into ball.
– Crostini can be cut, or complete cooked and stored in airtight container until ready to serve. Spread is also fantastic with pita chips, crackers, vegetables, or as a sandwich like they serve at the Masters Golf Tournament!