We put this butter on everything from toast and eggs for breakfast, garlic bread for dinner, or even adding some to pasta for a last-minute "oh shit, we have nothing to eat" meal.
PIMENTO CHEESE BUTTER
1 ½ sticks butter, softened
3 tbsp mayo
3 tbsp jarred pimento peppers
Cayenne(optional, but we use about 1 tsp)
5 oz shredded yellow cheddar cheese
2 cloves fresh garlic
Salt and pepper
This is seriously the easiest recipe ever. You literally throw all of the ingredients into a food processor and blend until completely smooth. Make sure there aren’t any lumps of butter anywhere. Season to taste.
FOR PIMENTO CHEESE GARLIC BREAD
1 loaf Italian bread
Pimento cheese butter, softened
Parsley, chopped for garnish
Preheat your oven to 400 degrees. Cut bread in half, lengthwise. Line a baking sheet with tin foil and place bread on the sheet. It is important to make sure the butter is soft enough to spread or it will be a clumpy, bready, mess. Spread butter evenly on top of your bread, making sure you get the tops fully covered. Throw it in the oven for 10-20 minutes, or until the top is melty and the edges of the bread begin to crisp up. Top with freshly chopped parsley and try your hardest to let it slightly cool.
**IF YOU'RE FEELING AMBITIOUS: this also goes exceptionally well on our focaccia bread and will work the same if you use it in place of the Italian bread.
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