Pimento Cheese in Cherry Tomatoes Recipe

"The pate of the South, pimento cheese is the epitome of a summer picnic delight. Everyone has a slightly different recipe, but the primary ingredients remain the same. Don't be tempted to buy grated cheese, because the end result won't be creamy enough. Try this stuffed in tomatoes, slathered on a celery stick or (my favorite) straight from the bowl on a spoon. Make Ahead: The prepared cheese filling can be refrigerated in an airtight container for up to 2 weeks. The cherry tomatoes can be prepared up to 24 hours before serving: prep the tomatoes and store them cut side down on a baking sheet lined with damp paper towels. Wrap in plastic wrap and refrigerate until ready to fill. Variation: For real comfort food, try warm pimento-cheese toasts. Place slices of sourdough bread on a baking sheet and brown on one side under the broiler. Turn over and thickly spread with pimento cheese. Return to broiler and toast until the cheese is melted and bubbly, 5-7 minutes. Curl up on the sofa and enjoy. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit Y'All"."

Original is 4 servings

Metric US

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Ingredients

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1 1/2 pounds extra-sharp Cheddar cheese, grated (about 4 cups)
1/2 onion (preferably Vidalia) grated
1/4 cup mayonnaise (homemade is best, see related recipe)
1 (4 ounce) jar pimentos, drained and finely chopped

Dash hot sauce
Coarse salt and freshly ground black pepper
32 bite-size cherry tomatoes
32 small fresh flat-leaf parsley leaves

Nutritional

Serving Size: 1 (1583 g)
Calories 1576.5
Total Fat - 87.9 g
Saturated Fat - 41.5 g
Cholesterol - 1298.2 mg
Sodium - 3658.9 mg
Total Carbohydrate - 83.7 g
Dietary Fiber - 11.4 g
Sugars - 49.3 g
Protein - 122 g
Calcium - 2205.4 mg
Iron - 12.8 mg
Vitamin C - 242.8 mg
Thiamin - 1 mg

Step by Step Method

Step 1

To make pimento cheese, combine the cheese, onion and mayo in a bowl and stir until well-combined.

Step 2

Add the pimentos and hot sauce, season with salt and pepper and set aside.

Step 3

Meanwhile, using a serrated knife, slice off the top third of each cherry tomato.

Step 4

Using your index finger or a very small spoon, remove and discard the seeds and inside flesh of the tomatoes.

Step 5

To fill the tomatoes, place the pimento cheese in a piping bag fitted with a large round tip or use a medium sealable plastic bag with one of the corners snipped off.