• jennifer8761

COINTREAU PIMENTO CHEESE ON TOASTED FRENCH ROUNDS WITH EMILY G'S ROASTED RED PEPPER JAM


  • 2 garlic cloves, finely minced

  • ½ c dukes mayonnaise

  • 1 T durkee sauce

  • 1 t ground mustard powder

  • 3 T cointreau

  • 3 red bell peppers

  • 1 ½ c white sharp or extra sharp cheddar cheese - grated

  • 1 ½ c yellow sharp or extra sharp cheddar cheese - grated

  • ½ c parsley - chopped

  • 1 jar Emily G's Roasted Red Pepper Jam

  • 40-50 toasted french baguette rounds (store bought or make your own)


Roast red peppers in a foil-lined baking sheet at 450o for 30-40 minutes, turning peppers every 10 minutes so that they blister evenly. Remove peppers from oven and transfer to a glass bowl. Cover tightly with plastic wrap. When cool enough to handle, remove from bowl and peel/core/seed the peppers and then chop into 1/2" pieces. Put roasted, chopped peppers into a large bowl.


Grate both yellow and white cheddar and add to the bowl with the peppers. In a food processor, pulse garlic cloves until finely minced. Add mayonnaise, durkee sauce, mustard powder, and cointreau to the food processor and blend until smooth. Pour sauce over cheese/peppers and mix with a spatula. Chop parsley and add to the pimento cheese mixing well. Spoon 2-3 tsp of pimento cheese onto each baguette round and spread. Top each with 1 tsp of jam.

Makes 40-50 pieces


Recipe Contributed by:

Lyndsey Pearson, Simply Served








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