//Plat du Jour > Gooey Pimento Cheese & Ham Crostini
FeaturesFebruary 17, 2015

Plat du Jour > Gooey Pimento Cheese & Ham Crostini

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Lisa Harp, Valdosta Today Food Contributor

Good afternoon!

I have what I believe is a good pimento and cheese recipe.  I offer it through Plat du Jour and you can always purchase it as part of our offerings.  I also offer it with cornbread muffins, which I really love.

This recipe, from the blog Authentic Suburban Gourmet, takes a twist on that very Southern item, pimento cheese, gives it a toasted, gooey goodness you’ll enjoy.

Now, the recipe is not mine.  I think the blog author actually got the recipe from G. Garvin on the Food Network and looks pretty good.  As you can see, it uses ham, which is great.

My point being, you may use your own recipe, the one provided, or I’ll be glad to provide some myself for you.  It’s up to you.  The point is to have fun and enjoy!

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  • 1 or 2 Smoked ham hocks (about 1 pound)
  • 3 Tablespoons finely chopped roasted red bell pepper
  • 3 Tablespoon Sherry Vinegar
  • 2 ½ Cups Grated Extra Sharp Cheddar (10 oz), at room temperature
  • ¾ Cup Mayonnaise
  • 1 Teaspoon Smoked Paprika
  • 1/8 Teaspoon Cayenne Pepper
  • Freshly Ground Black Pepper
  • Toasted Baguette Slices
Place the smoked ham hocks in a pot with enough water to cover and simmer, covered, until meat is falling off the bone, about 4 hours.  The author suggests doing this step the day before.  Remove the ham hocks, cool for 15 minutes and shred the meat.  You should have about ½ cup of shredded meat.
Mix the roasted red pepper with the vinegar in a small bowl and set aside to soak for 30 minutes.  Drain loosely the peppers prior to adding to the cheese. Place the grated cheddar in a large bowl and add the shredded ham, roasted red peppers drained, mayonnaise, paprika, cayenne and 5 or 6 turns of freshly ground black pepper and stir together until well mixed and creamy.  Taste and add salt if needed.

Spread the pimento cheese mixture on baguette slices and toast in the oven at 350 degrees until golden brown – about 10 minutes.  You can also cook under the broiler for added effect.

Lisa HarpLisa Harp owns Plat du Jour Gourmet Delivery, delivering delicious meals to businesses and individuals all over South Georgia and North Florida since 2003.  She has been featured in Southern Living magazine, including the Best of the Year recipes and cookbook, as well as online and newspapers.  You can learn more about her business by visiting her website at www.yourplatdujour.com.

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