Filipinos grew up with Cheese Pimiento as part of their school days “baon” (snack). Mom used to make her own version of this and spread it on sliced bread or on pan de sal.
I rediscovered it when the Ladies Lunch group wanted to have “High Tea at the Castle”. I made cut out flower sliced bread and filled them with Cheese Pimiento. What I didn’t realise was that granddaughter Isla (then 21 months old) would go absolutely crazy for it just like the granddaughter of my sister Jane, Sabrina.
It’s a very simple recipe; good to the last finger licking drop. I know this because I caught Isla licking the bowl with her tiny fingers and saying, “More please”.
Cheese Pimiento for Isla
Cheese Pimiento is a homemade cheese and red capsicum sandwich spread that you can also use as a dip.
- 250 grams cheddar cheese or edam cheese (queso de bola) - grated
- 125 grams cream cheese - cut into small 1-inch cubes
- 2 very large red capsicums or it’s equivalent (the size of the capsicum is like one cup each)
- salt and pepper or Tabasco to taste
Prepare the capsicum
Place the capsicum over a grill over a low fire. Let the fire slowly char the capsicum.
Using metal tongs, turn the capsicum bit by bit until all the skin has blacked all around but not burned.
Place the capsicum inside a paper bag and close the top. Set aside for 30 minutes to make the peeling easier.
Remove capsicum from bag and peel. You can rinse the capsicum to remove the remaining charred skin. Pat dry with kitchen paper towels.
Cut in half and remove stem and seeds.
Cut into 4 parts. Set aside
Make the cheese pimiento spread
In a food processor, place the grated cheese, capsicum and cream cheese cubes.
Close the food processor and pulse until the mixture is almost smooth.
Taste and if needed, add salt and pepper.
- Use as a sandwich filling or snack dip.
- Transfer to a jar or airtight container and store in the refrigerator.