’Tis the season for entertaining! Whether you are going to a party, hosting one or expecting house guests, it can be overwhelming. This pimento cheese and prosciutto rarebit is the perfect recipe for the holidays — easy and versatile.
Rarebit is a classic English dish/appetizer that would be the American equivalent to an open-faced grilled cheese sandwich. Lightly toast the bread, add a slice of ham, and then a dollop of pimento cheese.
Have a vegetarian? You can leave the ham off, or substitute with thinly sliced apple if you wish. Planning a holiday brunch? Throw a fried egg on top!
I’ve included my mom’s secret pimento cheese recipe, but feel free to use your own. Or, if you want to keep very easy, just buy it. And the best part is, you can have these assembled ahead of time, and then throw them under the broiler just before you are ready to serve. Best. Appetizer. Ever.
Pimento Cheese and Prosciutto Rarebit (Makes 24)
½ baguette, cut into ½-inch slices
3 Tbsp. butter, melted
8 oz. prosciutto ham, thinly sliced
8 oz. sharp cheddar cheese, grated
½ cup Duke’s mayonnaise
½ cup cream cheese, softened
1 (4-oz.) jar diced pimiento, drained
1 tsp. Worcestershire sauce
¼ tsp. cayenne
½ cup pecans, toasted and chopped
Preheat broiler.
Make Crostini: Heat a large sauté pan over medium-high heat. Brush baguette slices with melted butter; working in batches, toast bread, flipping once, until golden on both sides, about 2 minutes. Transfer to a parchment paper-lined baking sheet. Layer a slice of ham on each toast; set aside.
Make cheese mixture: In a large bowl, stir together mayonnaise, cream cheese, diced pimiento, Worcestershire sauce and cayenne until blended. Stir the cheese and pecans into the mayo mixture, stirring until blended.
Assemble: Dollop about 1 Tbsp. of the cheese mixture over each ham toast. Broil until topping is melted and golden brown, about 4 minutes.
