Pimento Cheese Toasts

So...you thought this was a southern recipe, right? Not so. According to author and food historian Robert Moss, pimento cheese actually began with Northern cheese manufacturers who wanted to spread the word about their new popular product, cream cheese. (Which is amusing because there isn't any cream cheese in MY recipe, although some people do add it along with the cheddar.) Georgia does lay claim to pimentos, however, as it became the leading grower and producer of pimentos in the nation in the early 1900s. No matter, really, as pimento cheese is now identified as a Southern food...with varying recipes. 
This is the one I've always used and while some people like Velveeta cheese, onions or olives or jalapeno peppers, along with various seasonings like Worcestershire sauce, onion powder, or garlic, I keep it simple...two kinds of cheese, mayo and a kick of cayenne, with a switcheroo on the pimento: roasted red pepper. I used to make it often when I had Derby Day parties.

Now, I always go to the Delray Beach Club on Derby Day. The women go all out in the hat department, the place is decorated to the nines, there are betting booths and tons of large screen TV's all over the dining room so the run for the roses can be seen from every corner. Because there are floor to ceiling windows overlooking the ocean here, they even lower the hurricane shutters to darken the room just for the race. I always get a chill when everyone stands up and sings My Old Kentucky Home. We have a great time and I wouldn't miss it for worlds.

But if you're the one hosting a Derby party this year (or have been asked to bring an appetizer to someone else's home), consider making these Pimento Cheese Toasts. With a twist....no pimento! This recipe uses roasted red pepper and when broiled, these cheese toasts turn into sheer heaven, perfect for a party.

Pimento Cheese Toasts 

Ingredients

10 ounces extra-sharp Cheddar, coarsely grated (4 cups) Use half orange cheddar and half white cheddar for best results.

1/8 teaspoon cayenne

3/4 cup mayonnaise

1/4 cup finely diced bottled roasted red pepper (rinse and pat dry first)

1 baguette

Method:

Preheat broiler.

Stir together all ingredients, except baguette, plus 1/8 teaspoon pepper and salt to taste.

Slice baguette crosswise 1/3 inch thick and spread bread thickly with cheese mixture. Broil 5 to 6 inches from heat until cheese is bubbling and browned, about 2 minutes.

Cheese spread can be made 3 days ahead and chilled, covered.