Salad With Pimiento Cheese Toasts

Salad With Pimiento Cheese Toasts
  • Yield:serves 4 to 6
  • Active time:25 minutes
  • Total time:1 hour 25 minutes
This recipe appears in:
Serious Entertaining: Southern Comfort

[Photograph: Carrie Vasios]

In this Southern riff on the French dish of salad with goat cheese toasts, homemade pimiento cheese stands in for goat cheese.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios


  • For Pimiento Cheese:
  • 4 ounces sharp cheddar cheese, roughly chopped
  • 4 ounces pepper jack cheese, roughly chopped
  • 1/3 cup mayonnaise
  • 1/2 cup pimientos, roughly chopped
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne
  • For Salad:
  • 10 ounces mixed salad greens (about 4 loosely packed quarts)
  • 1/4 cup juice from 2 to 3 lemons
  • 1/2 cup extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 12 (3/4-inch slices) baguette, toasted


  1. 1.

    Make Pimiento Cheese: Place cheeses in the bowl of a food processor. Pulse until almost smooth. Add mayo, pimientos, black pepper, and cayenne and pulse until smooth. Transfer cheese to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

  2. 2.

    Assemble Salads: Place lemon in a medium bowl. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper and add a few drops of water if vinaigrette is too acidic. Place greens in a large bowl and toss with dressing. (You may not need all of the dressing). Divide salad among plates.

  3. 3.

    Top each slice of baguette with about 1 tablespoon pimiento cheese. Place two slices of baguette on each plate. Serve immediately.

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