Pimento Cheese Toast with Heirloom Tomatoes

This creamy spread is a great pairing over thick-cut slices of sourdough bread pan-fried with butter and olive oil. Finish the toasts with marinated heirloom tomatoes for a summer snack that comes together quickly.

📝 Ingredients

• 1 cup shredded sharp Cheddar cheese
• 4 ounces cream cheese, (at room temperature)
• 1/4 cup mayonnaise
• 1/2 teaspoon Worcestershire sauce
• 4 ounce jar sliced pimento peppers
• 2 tablespoons thinly sliced green onion
• 3 medium heirloom tomatoes, (sliced)
• 6 tablespoons extra-virgin olive oil, (divided)
• Flakey sea salt, (as needed)
• 4 thick-cut slices sourdough bread
• 4 tablespoons unsalted butter
• 1 green onion (thinly sliced, for garnish)
• Freshly ground black pepper (as needed)

👨‍🍳 Instructions

1. 1--- For the pimento cheese: ---
2. 2Add the cream cheese, mayonnaise, Cheddar cheese and Worcestershire to the bowl of a food processor fitted with the blade attachment. Pulse until well combined. Add the pimentos and green onion and pulse once more until combined but not smooth.
3. 3Use immediately or add to a resealable container and refrigerate until ready to use, about 1 week.
4. 4--- For serving: ---
5. 5Spread the slices of heirloom tomatoes on a large plate or platter and drizzle with 2 tablespoons (28g) of the olive oil. Season with salt and let sit for at least 10 minutes and up to 30 minutes.
6. 6Heat a large cast iron pan over medium heat. Add the oil and heat through, then add the remaining butter and allow to melt. Arrange the pieces of bread in the pan, working in batches, and fry until golden brown and toasted, about 2 minutes. Repeat with the remaining slices.
7. 7Spread the toasted bread with pimento cheese, then top with the marinated tomatoes. Garnish with the green onions and black pepper. Cut in half and serve.