I cannot believe I discovered pimiento cheese only a year ago. This southern staple can be used to dip with crackers, as a spread on a sandwich or literally eaten with a spoon – can’t stop, won’t stop. As I am still a young blogger, it has been so much fun creating different appetizer series: it funnels my creativity and allows for lots of options for you (speaking of which, be sure to check out my Grilled Cheese Series)! The series I am currently working on is a No-Chip (not like the manicure!) series with Pimieno Cheese Poppers as leading lady.
The Jolly Hostess twist this week takes my most versatile appetizer veggie, mini peppers and pairs it with pimiento cheese topped with fresh and citrusy cilantro. Instead of crushing chips with this delicious cheese, try this super easy recipe for your next cocktail party or snack.
Promise, you’ll love how easy these are!
6 mini peppers, cut in halves
3/4 cup pimiento cheese
12 leaves of cilantro
Makes 12 pieces; Prep Time: 20 mins
Prep peppers by cutting them in half and taking the end of the knife to twist and take out the seeds. I am again using my Pure Komachi 2 Series Tomato/Cheese knife – get yours here! – but a prep knife will work just as well.
Wash cilantro and take the stems off twelve leaves.
Using a tablespoon, spoon pimiento cheese into grooves created by the mini peppers. Top with a cilantro leaf. And you’re done, sister!
Like this mini pepper appetizer? My Skinny Corn Dogs uses them too.