You can make the spread a day or two in advance and sit back while the flavors improve in the fridge.
Yield: 30 appys
Prep Time: 15 minutes
2 ounces sliced almonds, about ½ cup
1/3 pound bacon (about 6 slices), cooked and crumbled
8 ounces sharp cheddar cheese, grated, about 2 cups
2 to 3 green onions, thinly sliced, about 1/3 cup
1 cup good quality mayonnaise
Salt and freshly ground pepper
1 (17-ounce) package Westphalian Style Pumpernickel bread
¼ cup pimentos, diced
Place the almonds, bacon, cheese, green onions and mayonnaise into the bowl of a food processor. Pulse to combine. Season with salt and pepper. Pulse again.
Place 15 slices of bread onto your workspace. Spread each slice with pimento cheese. Cut in half diagonally. Top each triangle with diced pimentos.
Flavor Hit
Add a dash of oomph to your pimento cheese dip by blending in a dash (or two!) of hot pepper sauce.
Yield: 30 appys
Prep Time: 15 minutes
2 ounces sliced almonds, about ½ cup
1/3 pound bacon (about 6 slices), cooked and crumbled
8 ounces sharp cheddar cheese, grated, about 2 cups
2 to 3 green onions, thinly sliced, about 1/3 cup
1 cup good quality mayonnaise
Salt and freshly ground pepper
1 (17-ounce) package Westphalian Style Pumpernickel bread
¼ cup pimentos, diced
Place the almonds, bacon, cheese, green onions and mayonnaise into the bowl of a food processor. Pulse to combine. Season with salt and pepper. Pulse again.
Place 15 slices of bread onto your workspace. Spread each slice with pimento cheese. Cut in half diagonally. Top each triangle with diced pimentos.
Flavor Hit
Add a dash of oomph to your pimento cheese dip by blending in a dash (or two!) of hot pepper sauce.
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