Sublime Pimento

I had the good fortune to dine at Peninsula Grill in Charleston recently. As our group was chatting, our server placed a “gift from the chef” before each of us – an amuse bouché of pimento cheese!

I readily admit that I did not grow up in a southern household. The only pimento cheese that I knew about came from a little glass jar from the grocery store and as I would try to spread it on a slice of white bread, it tore big out chunks which could be “glued” back together when smushed together with another slice of white bread. Did I mention that it also stuck to my teeth when I bit into it? Not a great experience, nor appetizing and certainly one I never thought I ever repeat.

So imagine my horror when, here, in this elegant and highly rated Charleston restaurant, I was served a pimento cheese amuse bouché. But being the adventuresome diner that I am – I pushed my childhood memory aside and took the bite.

Who knew that pimento cheese could be fashioned into such a sublime bite? The texture and the flavors signaled that I was tasting real pimento cheese for the first time. Boy, have I been missing out on a real southern treat.

So for those of you who can still enjoy the pleasures of cheese – here is my attempt to recreate Chef Carter’s tantalizing tidbit.

1 cup sharp cheddar cheese, grated
½ cup mayonnaise
2 Tablespoons of sour cream
1 teaspoon prepared horseradish
1 dash of Tabasco sauce
2 Tablespoons pimento
Salt and pepper to taste

Mix together (I used a pastry blender to cut up the grated cheese into finer pieces) and serve on warm, deep fried triangles of pita bread.