“Hungarian” Pimento Cheese

This recipe is from the post: Food, Fans and Formula 1

Serves 12 or more as an appetizer

12 oz. extra sharp cheddar cheese, grated
1 small Hungarian Wax Pepper, seeded and finely chopped
5 sweet peppadew peppers, drained and finely chopped
1/2 cup roasted red peppers from a jar, drained, rinsed and cut into small pieces
1 1/2 cup mayonnaise
1 tsp. prepared yellow mustard
1 Tablespoon Worcestershire sauce
6 drops hot sauce, such as Tabasco
1 Tablespoon, dill pickle cubes
1 tsp sherry wine vinegar
Salt and freshly ground black pepper to taste
1 French baguette, sliced in 1/4″ slices
Hungarian smoked or sweet paprika

Combine all ingredients in a large bowl until well mixed. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper, or to taste, and combine. Chill for 1 hour. Spread onto baguette slices and lightly sprinkle with Hungarian smoked or sweet paprika.

Recipe ©2011 Betsy Burts. All reproduction rights reserved.

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One thought on ““Hungarian” Pimento Cheese

  1. Pingback: Food, Fans and Formula 1 | bits and breadcrumbs

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