I used to get pimiento cheese in a jar but a little bit salty and unnatural. The best one is always made fresh. I didn't really know what pimiento was (this was during the era of dial-up). Some friends tried making it but didn't taste like the real cheese pimiento. There was a shop near my ex-workplace that sold cheese pimiento sandwiches but of course they were expensive. So I rarely purchased from them. Why would a sandwich has to be overpriced, right?
After watching several TV shows that featured pimiento, I found out that they just roast bell peppers. They actually use the word "char" but I call it "burn." Yes, we just burn bell peppers and we get pimiento. The bell peppers releases its sweetness during this process. Using this newfound knowledge, I put it to the test and tried making my cheese pimiento (4-cheese to be exact). The result was fantastic. Sweet, salty, and a little bit tangy. You can easily substitute the goat cheese with cream cheese and the ricotta with mayonnaise, feel free to use whatever's in the pantry.
After watching several TV shows that featured pimiento, I found out that they just roast bell peppers. They actually use the word "char" but I call it "burn." Yes, we just burn bell peppers and we get pimiento. The bell peppers releases its sweetness during this process. Using this newfound knowledge, I put it to the test and tried making my cheese pimiento (4-cheese to be exact). The result was fantastic. Sweet, salty, and a little bit tangy. You can easily substitute the goat cheese with cream cheese and the ricotta with mayonnaise, feel free to use whatever's in the pantry.
| Prep Time | Total Time | Yield |
| 15 mins | 25 mins | 10 to 12 servings |
Ingredients
- 100g cream cheese
- 100g goat cheese or cream cheese
- 200g ricotta cheese or mayonnaise
- 100g sharp cheddar cheese, grated
- 1 large red bell pepper
- 1 tsp smoked paprika
- salt and pepper
Instructions
- Roast the bell pepper in the oven on top rack on broiler setting or on top of a gas stove until skin is charred. Turn the bell pepper until it's charred all around. Transfer the bell pepper in a bowl and cover with cling wrap and let it cool.
- Combine cream cheese, goat cheese, and ricotta cheese and mix until it loosens.
- When the bell pepper has cooled down, use a paper towel to rub off the black skin. Cut the bell pepper into cubes.
- Add in the sharp cheddar cheese, smoked paprika, and bell pepper. Mix until fully combined. Season to taste.
- Spread on toast or use as dip. Enjoy!
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