Beth's Pepper Jack Pimento Cheese Toast Recipe

I think it's finally time I shared with you all my secret pimento cheese recipe.  I mentioned it in this post of Super Bowl Party food I served.

I call it my secret recipe because I came up with it all by myself after eating a lot of very pricey Harris Teeter made pimento cheese (and after making it for 6 years, I have yet to share it with anyone).  As a stay-at-home mom I just wasn't able to justify paying $6.49 a pound for the deliciousness from Harris Teeter so I set about developing my own recipe.

And today, I'm going to share it with you!  Because really, something this good and this simple should not be kept to oneself.

Beth's Pepper Jack Pimento Cheese

8 oz. Sharp Cheddar cheese (grated)*
8 oz. Monterrey Jack cheese (grated)*
1 cup mayonnaise
2 oz. pimento
4 oz. jalapenos (diced)
1/4 teaspoon lemon juice
1/8 teaspoon salt

*(And it's really better if you buy the big block and grate your own.  I use my food processor to do this and it literally only takes seconds.)

Mix all of the above together and allow to chill for an hour before serving.

This cheese is good on sandwiches, crackers and even on hamburgers. But my favorite way to serve it is this way....

Beth's Pepper Jack Pimento Cheese Toasts

Slice 1 loaf of French baguette bread into quarter inch thick slices.  Spread the pepper jack pimento cheese on top of the sliced baguette.  Bake in a 400 degree oven for 8-10 minutes until the cheese gets all melty .  Take out of oven and let cool for about a minute before serving (if you can wait that long).  And enjoy!

The gooey, spicy cheese on top of the toasty, chewy bread is the best! 

A lot of times on the weekends, I'll pop a big batch of these in the oven and my husband and I eat them after the kids go to bed while watching shows we've DVR'd the week before.  To me, that's almost better than date night!  Not quite, but these are that good!


I'm linking up with Tasty Tuesday and Strut Your Stuff.