It has been a hot minute since I've shared a recipe with y'all. Actually, a really hot minute! My apologies!!
I had the vision for these Pimento Cheese Crostinis a few weeks back. One of my favorite things about summer is pimento cheese anything. I put it on sandwiches, crackers, celery, tomatoes, etc. It's literally one of the most versatile spreads and very refreshing.
With summer quickly approaching, I knew I needed to start coming up with some easy appetizers for entertaining. Now that I have my own apartment, I can host a party anytime I want. In order to support this spontaneity, I wanted to create a few good recipes to keep in my arsenal. So I decided to take my favorite summer spread, and create a quick and easy appetizer.
I combined my favorite brand of pimento cheese with another favorite thing. Carbs. This recipe is super simple, delicious, and something you can prep ahead of time. The balsamic reduction can be made days in advance, stored and brought out when needed. See, an easy recipe for whipping up a quick appetizer. Enjoy!
What You'll Need:
For the crostini:
- 1 tub of Palmetto Pimento Cheese (found mine at Harris Teeter)
- 2 loaves of French bread OR you can buy premade crostinis in your grocery's bread section
- 1 pint of cherry tomatoes
- Olive oil
For the balsamic reduction:
- 16 oz. balsamic vinegar
- 1/2 cup of sugar
Now Follow Me:
- Pre-make the balsamic reduction. This is what makes the appetizer so easy and quick to assemble. The balsamic reduction will stay good for up to two weeks in an air tight container in the fridge.
- Bring a 16 oz. bottle of balsamic vinegar + 1/2 cup of sugar + a few pinches of salt to a boil. Reduce heat to medium and let simmer for about 20-25 minutes or till the sauce has reduced by half and is thick/has a syrup like texture.
- Store in an air tight container or let cool before using.
To prepare the crostinis you can either go super easy and buy premade crostinis from your grocery store. The Fresh Market has the best! Or you can make them yourself. I like making my own because the bread will be softer/fresher that way. But if you're in a time crunch, store bought is the way to go! Also, if you make them yourself they're about half the size of the ones shown above. That may be easier to serve / eat.
To make your own, simply cut a french loaf into thin slices and line them on a pre-oiled baking sheet. Dust the tops of the bread with olive oil, a dash of salt and a dash of garlic powder. Then broil in your oven till they're lightly golden.
Then top each crostini with one spoon full of Palmetto Pimento Cheese. Add a few thin slices of cherry tomatoes, then drizzle balsamic reduction over top.
Plate, then serve cold! They're a delicious, refreshing and easy appetizer or snack for your summer shindig!