Smoked Paprika Pimento Cheese and Fig Crostinis

Pimento cheese toasts topped with fig from Raleigh’s Capital Club 16.

Capital Club 16’s chef Jake Wolf makes this version of pimento cheese with smoked paprika, which adds a wonderful flavor – reminiscent of bacon or smoked meat.

Smoked Paprika Pimento Cheese and Fig Crostinis

From chef Jake Wolf of Raleigh’s Capital Club 16.

4 cups grated cheddar cheese

1 1/2 cups mayonnaise

1/4 cup diced pimientos

1/4 cup smoked sweet paprika

1/4 small sweet onion, grated

2 garlic cloves, grated

1 teaspoon granulated sugar

Baguette

Apple or strawberry jam

Dried fig, sliced

1/4 cup chopped parsley

Combine cheddar cheese, mayonnaise, pimientos, paprika, grated onion and garlic cloves and sugar until evenly blended. Cut and toast baguette slices. Spread pimento cheese evenly on slice of bread. Top each one with a dab of jam and a fig slice.

Yield: 12-18 servings

SMOKED PAPRIKA PIMENTO – PRINTABLE

Pimento cheese toasts topped with fig from Raleigh’s Capital Club 16.

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