Brie Pimento Cheese

Brie Pimento Cheese

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  • One 350-gram package Isigny Sainte Mère Bon Homme Brie
  • One 4-ounce jar pimientos, drained and chopped
  • 1 Tablespoon grated yellow onion
  • 1 Teaspoon grated mustard seed
  • 1 Pinch of cayenne
  • 6 slices Seeduction bread


Bring cheese to room temperature and remove the rind. Place it in a bowl and use the back of a spoon to mash it. Stir in pimientos, onion, mustard seed, and cayenne. Spoon onto quartered and toasted slices of bread and serve.

Like all of the best appetizers I can think of, this one rates low on the difficulty scale and high on the delivery scale. All you do is wrap a wheel of brie in a thawed sheet of puff pastry and bake until golden, but the combination of warm, melted cheese and crispy pastry is virtually impossible to resist.

Don’t spend too much time or mental energy searching for the exactly right wheel of brie or measuring your puff pastry with a ruler — these things are all flexible. Buy a wheel that fits in your hand and looks about right for wrapping in pastry. Then, roll out your pastry until it easily wraps around your wheel. If you ended up with a rather large wheel that’s too large for the pastry to totally wrap the wheel, just bunch the pastry inwards as well as you can leave the middle exposed and call it “artsy.”


  • 1 cup water
  • 6 tablespoons unsalted butter, cubed
  • ½ teaspoon kosher salt
  • 1 ¼ cups (about 5 3/8 oz.) all-purpose flour
  • 4 large eggs
  • 6 ounces finely shredded Cheddar cheese (about 1 cup)
  • 2 tablespoons diced pimentos, drained
  • 1 teaspoon Dijon mustard
  • Cooking spray

Preheat oven to 400°F. Heat water, butter, and salt in a saucepan over medium until butter is melted, about 3 minutes. Remove from heat. Add flour all at once, and stir with a wooden spoon until combined.

Return to heat, and cook mixture, stirring constantly, until dough forms a ball and holds together, about 3 minutes. Continue to cook, stirring constantly, until dough is no longer tacky, about 2 minutes more. Remove from heat, and let dough cool slightly, about 5 minutes.

Add eggs, 1 at a time, stirring quickly and incorporating completely after each addition. Stir in cheese, pimentos, and Dijon until combined.

Transfer dough to a pastry bag with the tip cut off, and pipe 2-inch rounds onto a baking sheet lined with parchment paper. Spray the back of a spoon with cooking spray, and smooth the rounds so they have no peak. Bake in preheated oven until puffed and golden, about 25 minutes.

Pimento Cheese Pasta Salad


  • 12 oz Elbow Macaroni
  • 1.5 c Sharp Cheddar shredded
  • 1.5 c Pepper Jack Cheese shredded
  • 1.5 c Mayonnaise
  • 7 oz Pimentos drained
  • 8 slices Bacon chopped
  • 1 tbsp Garlic Powder
  • 2 tsp Black Pepper
  • Kosher Salt to taste


Enjoy my Pimento Cheese Pasta Salad? Check out the rest of my recipes here!

About Pimento Cheese & The Mayonnaise Debate

According to Southern Kitchen, “the earliest home recipes were a mix of grated hoop or “rat” cheese, the cheddar-type sold at country stores, along with canned pimento peppers and mayonnaise, either homemade or one of the new store brands. There was Hellman’s, born in 1905 and popular in much of the upper South, specifically Kentucky and Tennessee. Duke’s was the regional brand of South Carolina. In fact, founder Eugenia Duke sold pimento cheese sandwiches to soldiers at Camp Sevier near Greenville, South Carolina, before she sold her mayonnaise in 1917.”

JC’s note: While I am from the upper South (Kentucky), I am team Duke’s. Duke’s is the “southerner’s mayonnaise” and I find both the taste and the quality to be exemplary.

I know y’all are going to love my Pimento Cheese Pasta Salad! If you make it, post it on social media + tag me!

Y’all come back now, ya hear?

Keep Up With JCP Eats

Thank you so much for visiting the blog today! I’d love to keep in touch via social media. You can follow my content on Instagram, Facebook, Pinterest, Tik Tok, Twitter, and LinkedIn. I also author a sister website to JCP Eats, Unabashedly Southern, on which I write about southern lifestyle. Read Unabashedly Southern here.

Love the recipe for Pimento Cheese Pasta Salad? Check out the rest of my recipes here!

Pimento Cheese

I love cheese so much, I’ll eat it it in just about any form it’s presented to me (regardless of whether or not I’m technically lactose intolerant, because that’s just the price to pay for true love). Be it…

Rolled into a ball and covered in spiced nuts in my champagne cheese ball

Wrapped in buttery puff pastry, mushrooms and baked to ooey gooey perfection in my savory mushroom baked brie

Baked and served with fresh salsa and tortilla chips in my salsa baked goat cheese

Folded (just fold in the cheese) into noods for my easy stovetop mac and cheese

You can’t go wrong with cheese! But how about a whole load of cheese mixed with mayo, spices and pimento peppers then served with buttery Ritz crackers?! Yes please!

Introducing my take on the classic pimento cheese that makes for the absolute perfect party appetizer, game-day watching snack or anytime snack for that matter. This spread/dip literally comes together in a matter of minutes and requires less than a handful of ingredients yet will be an instant hit with your friends, family (or just yourself, if we’re being honest).

Serve it up cold with crispy celery and Ritz crackers, which are a total necessity! For all my cheese lovers, this will be your new favorite way to devour the greatest food of all time.

Pimento Cheese

16 oz freshly grated sharp cheddar cheese (don’t even think about buying pre-shredded!)

4 oz pimentos or finely chopped jarred roasted red peppers

1/2 teaspoon hot sauce, like Crystal, Sriracha or Frank’s

1/2 teaspoon cayenne pepper

Ritz crackers and celery sticks, to serve

In a medium bowl, mix together cheese mayo, pimentos/minced roasted red peppers, hot sauce and cayenne. Refrigerate for at least 30 minutes to congeal. Serve garnished with minced chives and eat with Ritz crackers and celery sticks.

The 17 Easy Cast Iron Skillet Dips You Need to Make This Weekend

A re you getting tired of seeing the same old dips and snacks at parties? Maybe you're tired of serving the same standbys when you entertain. Chips and dip can get a lot of mileage, but what if you wanted to try something different?

If you have a cast iron skillet (and you should!) and you haven't been using it to make dip, you have been missing out. A cast iron skillet is the perfect vessel for dips that can go in the oven. The possibilities are nearly endless, and will take your entertaining to the next level.

Pimento Cheese Stuffed Cornbread

That whole "twist on a Southern classic" thing I mentioned last week got my wheels turning, and all I've been able to think about are amped up Southern recipes. Plus, my husband and I are planning an anniversary trip to Charleston in June and I've been falling asleep with visions of shrimp & grits dancing in my head.

It's only natural that this week my recipe development has gone "South", inspired by some of the most mouthwatering dishes you can find this side of the Mississippi.

The folks who have planned and sponsored this year's Food Wine Conference in Orlando have really asked us to step it up with creativity for their recipe contests, and I'm determined to try my best to deliver! As I mentioned, I already entered the #BreakTheRouxles contest with my Bacon Lattice-Top Peach Pie a la Mode with Bourbon Sweet Tea Syrup. No sooner had I submitted my recipe, another opportunity popped up, this time from Florida Dairy Farmers, a platinum sponsor for FWCON 2016.

Since I love a good recipe challenge, I decided to roll up my sleeves and see what kinds of dairy-filled delights I could come up with for this entry.

My initial thoughts were along the lines of ice cream, pudding and mac & cheese, but they all seemed too obvious and not quite challenging enough for what I had in mind. And then, like all great ideas, I imagined combining two ridiculously delicious foods into one mind-boggling recipe.

. and Pimento Cheese Stuffed Cornbread was born.

I mixed it all up, slapped it in a pan and prayed for the best. I'm happy to report that my idea worked out. Oh so well.

Tender cornbread employs the element of surprise by harboring a savory Pimento Cheese spread filling in its center. Though I was a little annoyed at first that some of the cheese oozed from the sides as it baked up, the crisp burnt cheese edges turned out to be one of my favorite parts. Truth be told, my original plan was to bake this up as corn muffins with the filling in the center of each, but on a time crunch, I took the easy route and made it a one-pan recipe. And I'm not one bit sorry.

Straightforward dairy-filled delightfulness. Oven. Mouth. Belly. Done.

Serve it as a side to chili, soup, or whatever your little heart desires. It's a winner for sure.

Pimento Cheese Stuffed Cornbread
Yields 16 squares

For Pimento Cheese:
1 ½ cups sharp cheddar cheese
&frac13 cup mayo
1 tablespoon grated white onion
1 teaspoon Worcestershire sauce
¼ cup diced pimentos
Pinch of salt
Pinch of pepper
Pinch of cayenne pepper

1. Combine all ingredients in a large bowl. Set aside until ready to use .

For Cornbread:
1 cup cornmeal
1 ½ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup milk
1 teaspoon white vinegar
¼ cup plain yogurt
1 egg, beaten
1 <8 tablespoons>stick melted butter

1. Preheat the oven to 350 degrees. Line a 9x9 inch pan with parchment or foil and grease the sides.

2. In a large bowl, combine all the dry ingredients. Whisk to combine.

3. Create a well in the center of the dry ingredients, and add the wet ingredients. Stir to combine until everything is well-mixed and fully incorporated, but try not to overwork the batter.

4. Ladle half of the batter into the prepared pan or skillet. Gently add the Pimento Cheese mixture to the top of the first layer, spreading it carefully to cover the batter evenly.

5. Scoop the remaining batter on top of the Pimento Cheese mixture and spread with an offset spatula making sure to cover the cheese layer completely.

6. Bake for about 40-45 minutes until the top begins to brown* and a skewer inserted into the cornbread comes out mostly clean with just a few moist crumbs.

7. Remove from oven and allow to cool for at least 30 minutes before trying to remove from pan. Once removed, cut into squares and serve warm.

*If your top browns too quickly, lightly tent a piece of foil on top as it bakes through to protect the top from burning.

Because it is so easy to make this Brie appetizer, you can absolutely put these brie and blackberry bites at the bottom of your festivities prepping to-do list. Start to finish, it only takes about 20 minutes until you and your guests are enjoying!

  1. Firstly, preheat the oven to 400 degrees F and spray a mini muffin pan with nonstick spray.
  2. Cut the pie crust (or Fathead dough) into chunks large enough to be pressed into the individual mini muffin tins.
  3. Remove the rind from the cheese, and cut the brie into 24 small pieces.
  4. Place a chunk of brie inside each pie crust cup.
  5. Bake for 10 minutes, until the cheese has gotten soft and the crust is slightly browned.
  6. Remove from the oven and allow the brie bites to cool slightly.
  7. Use a teaspoon to spoon a small amount of blackberry jam onto each, and add a fresh blackberry on top.

Seriously, these brie and blackberry tarts are the easiest party appetizer!These are a really wonderful snack for any occasion, but they are especially nice for New Year’s if you are looking for something low-maintenance with big flavor.

Chill Baked Brie Before Baking

Chilling the brie before baking it ensures that the brie will not have liquefied by the time the puff pastry is puffed and browned—you want runny brie, not fast moving lava. Brie en croute should be baked at 375° or 400°F it’s a little flexible, so if you have your oven set for one of those temperatures for another reason, you can get that brie right in there.

Even though this is wrapped in pastry, it still behooves you do serve with crackers, especially if it’s intended to be an hors d’oeuvres. It’s definitely a little carb on carb, but this isn’t exactly a reserved appetizer to begin with.

Is there anything more inviting than a creamy, runny, golden brown Baked Brie En Croute? SO easy to make 10 minutes hands on time!

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Calories per serving: 451

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