There are two kinds of people in this world: people who get pimento cheese and people who don’t.
My boss and I shared a discussion on the matter. Those people who “get” pimento cheese share a tremendous adoration and bond over the hugely caloric treat. And the people who don’t—generally—have never tried it, and don’t understand why those getting people are so infatuated with it.
I recently had the best pimento cheese snack at Husk restaurant in Charleston, where my family and I dined for brunch the morning following my cousin’s wedding. This particular dish was topped with country ham and scallions, giving it a smoky yet bright taste (it also cured my hangover—hooray!). The contrast in flavors was fantastic that I decided to make my own version at home using prosciutto.
And I shared it with friends. And there was much rejoicing.
Pimento Cheese Crostini With Prosciutto
Serves 8 (or if you’re me, maybe 1)
10 oz. extra sharp cheddar cheese, grated
1 cup mayonnaise
2 oz. diced pimentos
1 Tbsp. (or as much as you like) hot sauce
6 oz. thinly sliced prosciutto
2 scallions, thinly sliced
salt & pepper
1. Prepare prosciutto/baguette slices: Preheat oven to 375˚F. Lay prosciutto slices out on parchment paper-lined baking tray. Bake 10 minutes or until crisp. Break into large pieces. Lay baguette slices on parchment paper-lined tray; drizzle with olive oil; bake 10 minutes or until golden.
2. Prepare pimento cheese: Place cheese, mayo, pimentos, and hot sauce in large bowl; mix together. Season with salt and pepper.
3. Assemble: Top each baguette slice with 1 Tbsp. pimento cheese. Top with prosciutto and lay on serving platter. Scatter scallions around and serve.