Looking for a crowd-pleasing appetizer that’s as easy as it is delicious? This Pimiento Cheese Flatbread is perfect for entertaining or a quick snack. Bursting with creamy, tangy, and slightly spicy flavors, it’s a simple recipe that will leave everyone coming back for seconds!
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Ingredient Tips & Equipment Information
- Ingredient Tips:
Use high-quality sharp cheddar cheese for the best flavor. For the pimientos, jarred diced pimientos are the easiest option and can usually be found near the pickles in your grocery store. - Required Equipment:
- Baking sheet or pizza stone
- Mixing bowl
- Measuring cups and spoons
- Measuring Tips:
Ensure you use accurate measurements, especially for the cheese, to achieve the perfect cheesy consistency.
How to Make Pimiento Cheese Flatbread
- Prepare the Base: Start with store-bought flatbreads or naan for convenience. If you’re feeling adventurous, homemade flatbread works wonderfully too.
- Make the Topping: Combine shredded sharp cheddar cheese, cream cheese, mayonnaise, diced pimientos, and a pinch of paprika to create the pimiento cheese mixture.
- Assemble the Flatbread: Spread the pimiento cheese mixture generously over the flatbreads.
- Bake: Pop them into a preheated oven until the cheese is bubbly and golden.
- Garnish & Serve: Top with fresh herbs like chives or parsley for a burst of color and serve immediately!
FAQ
1. Can I use a different type of cheese?
Yes, you can swap out the sharp cheddar for a mix of Monterey Jack or Gouda for a slightly different flavor profile.
2. Can I make this gluten-free?
Absolutely! Simply use gluten-free flatbread or tortillas as the base.
3. How long will it last?
The pimiento cheese mixture can be stored in an airtight container in the fridge for up to 3 days. Assemble the flatbreads just before serving.
4. Can I make this ahead of time?
You can prepare the pimiento cheese mixture in advance, but for best results, bake the flatbreads fresh.
5. Can I add extra toppings?
Yes, feel free to add crumbled bacon, jalapeños, or even caramelized onions for a unique twist.
More Tips for Making Pimiento Cheese Flatbread
- Food Pairings: Pair with a crisp white wine like Sauvignon Blanc or a light lager for a balanced flavor combo.
- Variations: Add a layer of thinly sliced tomatoes or sautéed mushrooms for added texture and taste.
- Shortcuts: Use a food processor to shred the cheese and mix the pimiento cheese topping quickly.
- Decorating Tips: Sprinkle a pinch of smoked paprika or chili flakes on top before baking for a pop of color and heat.
Troubleshooting
- Cheese isn’t melting evenly: Make sure the cheese is finely shredded for even melting.
- Flatbread edges burn too quickly: Cover the edges with foil if they brown too fast in the oven.
- Mixture is too thick: Add a tablespoon of milk to loosen the pimiento cheese mixture if it feels too stiff.
Recommended Equipment & Ingredients
- Baking Sheet
- Mixing Bowl Set
- Sharp Cheddar Cheese
- Diced Pimientos
Pimiento Cheese Flatbread
Ingredients
- 2 large flatbreads or naan
- 1 cup sharp cheddar cheese shredded
- 4 oz cream cheese softened
- ¼ cup mayonnaise
- ¼ cup diced pimientos
- ½ tsp paprika
- Fresh herbs chives or parsley for garnish
Instructions
- In a mixing bowl, combine the shredded cheddar cheese, cream cheese, mayonnaise, diced pimientos, and paprika. Mix until smooth.
- Spread the pimiento cheese mixture evenly over the flatbreads.
- Place the flatbreads on a baking sheet and bake for 8–10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, garnish with fresh herbs, and serve warm.
