I picked up a tub of Nibbi's Carolina Pimento Cheese Spread. I was sold when he told me it tasted great on slices of baguette which are lightly toasted so the bread gets a little crunchy and the cheese gets all melty and bubbly. You can also fill a baking sheet and pop it in a 425 degree oven for a few minutes.
Ok. Don will love that.
I can't eat it, because I'm still on my diet (only 7 more pounds to go.) No wheat products for me for a few more weeks, but that's ok. I know he's going to like it.
Turns out Elli was the one who loved it. She had several slices with her Caesar salad and wanted more!
You can spread it on slices of fresh baguette or smear it on a cracker. I'm going to try it on a piece of celery after I finish eating some cheese which I scooped out with a spoon! The sharp cheddar mixed with a bit of spicy red pepper is deeeeelish.
Or toast it.
It's delish either way.
Don't worry if you don't live near the BevMo! in Walnut Creek. You can make this yourself. It's super simple. Click here for a recipe: Southern Pimento Cheese
