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Pimiento Cheese with Pickled Okra on Toast

Photo: Peter Frank Edwards

Total time 15 mins

Makes 3 cups pimiento cheese

Pickle onions and okra up to a week beforehand so assembly is a snap; even the pimiento cheese can be made up to three days ahead. Try this recipe for Pickled Okra. 


  • 1 pound sharp white Cheddar cheese, grated (4 cups)
  • 2 large red bell peppers, roasted, peeled, seeds removed, and diced
  • 1/2 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • Pinch of cayenne pepper
  • 1 baguette
  • 2 tablespoons olive oil
  • [SUB_RECIPE_LINK {Pickled Okra} {149288}]

How to Make It

  1. Preheat oven to 400°F. Stir together Cheddar, bell peppers, mayonnaise, mustard, paprika, salt, and cayenne in a large bowl.

    Making Fried Okra
  2. Diagonally cut baguette into 1/2-inch slices. Brush both sides of baguette slices with olive oil, and place slices on a baking sheet. Bake for 3 minutes. Turn bread slices, and bake until toasted, about 3 minutes. Remove from oven, and cool. Serve toast with pickled okra and pimiento cheese.