Pimento Cheese in Cherry Tomatoes
- 1 1/2 pounds grated extra-sharp Cheddar cheese (about 4 cups)
- 1/2 onion, preferably Vidalia, grated
- 1/4 cup mayonnaise (page 282)
- 1 (4-ounce) jar pimentos, drained and finely chopped
- Dash of hot sauce
- Coarse salt and freshly ground black pepper
- 32 bite-size cherry tomatoes
- 32 small fresh flat-leaf parsley leaves
- To make the pimento cheese, combine the cheese, onion, and mayonnaise in a bowl.
- Stir until well combined.
- Add the pimentos and hot sauce.
- Season with salt and pepper and set aside.
- Meanwhile, using a serrated knife, slice off the top third of each cherry tomato.
- Using your index finger or a very small spoon, remove and discard the seeds and inside flesh of the tomatoes.
- To fill the tomatoes, place the pimento cheese mixture in a piping bag fitted with a large round tip or use a medium sealable plastic bag with one of the corner tips snipped off.
- Fill each tomato with the mixture, allowing a little to rise above the tops.
- Garnish each tomato with a parsley leaf.
- Serve immediately.
- 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.
- 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 the broiler and toast until the cheese is melted and bubbly, 5 to 7 minutes.
- Curl up on the sofa and enjoy.
cheddar cheese, onion, mayonnaise, pimentos, hot sauce, salt, tomatoes, parsley
Taken from www.epicurious.com/recipes/food/views/pimento-cheese-in-cherry-tomatoes-380289 (may not work)