Tuesday, March 1, 2016

Snacking idea: cheese-pimiento spread with crushed pineapple

Missing a spread that I only get to know back in the motherland. Great for appetizers and finger foods and on buttery crackers too!





Recipe to make one cup: 

2 T pimiento; drained well, finely chopped
1/2 c shredded cheddar cheese (sharp, mild or medium)
1/4 crushed pineapples, drained well
2 T softened but still cold butter
2 T mayonnaise
pinch of salt
1 t honey or sugar

Cream butter, sugar or honey and salt. Add mayo and combine well.
Stir in pimiento, crushed pineapples and shredded cheese.

Taste: it should be sweet, tart, creamy, and a bit savory at the same time. Add any of the ingredients to your own taste.

Chill for 30 mins. to 1 hour.

Spread on your choice of bread but this is actually good with challah-style bread, brioche, any milk or egg bread; Hokkaido and hawaiian bread.

Notes:

1. Double the recipe to make more than 1 cup.
2. Using grated/shredded pepper-jack cheese on this gives it a little attitude.
3. removing the tops and sides of your bread of choice and cutting into bite size will be great for "tea sandwiches".
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