Pimento Cheese Toasts
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This recipe for pimento cheese toasts offers a sophisticated twist on a classic savoury snack. By combining mature, sharp Cheddar with silky mayonnaise and sweet roasted red peppers, you create a rich topping that bubbles beautifully under the grill. The addition of a subtle hint of cayenne pepper provides a gentle warmth, perfectly balancing the creaminess of the cheese for a moreish, flavourful bite.
These vegetarian starters are an excellent choice for casual entertaining or as a simple weekend lunch served alongside a crisp green salad. Because the cheese mixture can be prepared in advance and stored in the fridge, it is a brilliant time-saver for busy hosts. Simply spread onto a fresh baguette and grill until golden for a comforting, homemade treat that guests will love.
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Ingredients for Pimento Cheese Toasts
275g extra-sharp Cheddar, coarsely grated (950ml )
1/8 teaspoons cayenne
180ml mayonnaise
40g finely diced bottled roasted red pepper (rinse and pat dry first)
1 baguette
How to make Pimento Cheese Toasts
Preheat grill.
Stir together all ingredients, except baguette, plus 1/8 teaspoons pepper and salt to taste.
Slice baguette crosswise 1/3 inch thick and spread bread thickly with cheese mixture. Grill 5 to 6 inches from heat until cheese is bubbling and browned, about 2 minutes.
Descargo de responsabilidad
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historia del artículo
La información de esta página ha sido revisada por médicos cualificados.
17 Enero 2026 | Publicado originalmente
Autores:
Editores de recetas del Reino Unido
Revisado por expertos
Editores de recetas del Reino Unido
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