Pimento Cheese #2 with Goat Cheese
Pimento Cheese Recipe #2
I love pimento cheese. I could eat an entire gallon of it in one sitting.
So I was really excited to be able to make it again when I started to use goat cheese in recipes that I used to make all the time. Like this Died and Went to Heaven Pimento Cheese.
It’s really is just a combo of cheese, mayo, cream cheese, pimentos and a few other simple ingredients. The first time I adapted it using smoked gouda goat cheese. It added a nice smoky flavor. But I do miss the regular version.
So I usually get my goat cheese like the pepper jack and smoked semi soft from Wheatsville. But a new neighbor told us that Central Market had a really fantastic goat cheese section. They had an amazing selection of various goat cheeses.
I was so excited that they had goat milk cheddar. It was nice and mild. Not tangy. Perfect for pimento cheese.
We like to make our own mayonnaise from scratch using avocado oil. Brett started making homemade mayonnaise once he realized how easy it was. Plus we usually have all the ingredients on hand in the pantry and fridge.
To make 1 cup of mayonnaise, you will need:
- 1 egg + 1 egg yolk
- 1/2 tsp salt
- 1 tsp organic raw cane sugar
- 2 tsp organic lemon juice
- 1/4 tsp organic dry mustard powder
- 1 cup of avocado oil
- a 2-cup, wide-mouth mason jar
- an immersion blender
Brett usually washes the eggs before cracking them open to wash off any thing that might be lingering, since we are using raw eggs.
Combine the ingredients into the wide-mouth, 2-cup mason jar. Let them sit for about 15-20 minutes so the oil separates. Then all you need to do is insert an immersion blender directly in the jar and blend. And voila – easy healthified homemade mayo.
Usually we make a cup and then have some left over (you only need 1/3 cup for this recipe). It makes a great Caesar Salad dressing, too! So that can go on the weekly menu, too.
What to Serve with Pimento Cheese
Growing up in Texas, pimento cheese sandwiches were a staple finger food when I would go parties, wedding showers, baby showers, or the country club brunch buffet to celebrate Easter or Mother’s Day.
The pimento cheese is usually served on soft white bread with the crusts cut off. And then the square is cut into four triangles. I could eat a million of them.
They were usually accompanied with cucumber and cream cheese sandwiches prepared the same way. I could eat a million of those, too.
Pimento cheese can also be spread onto a flour tortilla and rolled up, then sliced. Also served as a finger food. Sometimes people add ham or other veggies as well.
If you could find a nice soft white gluten-free bread or soft flour tortillas, this would be a delicious way to serve it.
I like to serve it as a dip with crackers, celery and colorful bell peppers.
Lately, we’ve been saving the heels of a gluten-free bread we really like (not super soft but great when toasted). Then we can toast the bread (250 degrees for about 1 1/2 hours) and make a little homemade version of melba toasts. They rock with the cheese spread, too.
Pimento Cheese 2 | Gluten-Free, Goat Cheese
We make this decadent pimento cheese with Trader Joe’s goat milk creamy cheese, goat milk cheddar cheese, mayo, pimentos and few simple ingredients.
- 4.5 oz Trader Joe’s Goat’s Milk Creamy Cheese
- 2 cups freshly grated goat milk cheddar (8 oz package)
- 1/3 cup GF mayonnaise
- 2 tsp local organic wildflower honey
- 1 tsp organic red wine vinegar
- 4 oz jar of pimentos, drained and chopped
- 1/2 tsp organic onion powder
- 1/2 tsp organic garlic powder
- Splash of GF hot sauce
Put all the ingredients into a food processor. Hit pulse a few times. Scrape into a bowl.
Cover, refrigerate for a bit and then enjoy!