Pimento Cheese Crostini

For my last trick this week for Crostini Week, I’m giving you a little taste of my trip to Charleston last weekend... Pimento Cheese Crostini!  My girlfriends and I ran in the Cooper River Bridge Run and made the weekend more about eating and drinking than about running... {is there any other way when you’re in Charleston?!}  We were lucky enough to get a lunch reservation at Husk, a crazy good farm-to-table restaurant that sources local meats, cheeses and produce as well as makes as much as possible in-house.  They make their own ketchup for crying out loud!!!!  

So anyhow, Husk really impressed me with their lunch menu -- the girls and I got the crostini for a little snack then shared Creamy Cauliflower Soup with Crispy Pork Belly, Fried Chicken BLT (!!!!!!!) and my absolute favorite, BBQ Crispy Pig Ear Lettuce Wraps!!!!!!!!  SERIOUSLY.   Oh and next time I see pig ears available for purchase I am all over that!!!!!  Ok so back to the crostini -- not only were they smeared with some of the best pimento cheese I’ve ever eaten, they were topped with thinly sliced country ham - how charmingly Southern!  I opted to top mine with Capicola because I like the spice!  Mmm!  

Pimento Cheese Crostini (makes 24 crostini)

1 baguette, sliced into 24 pieces

extra virgin olive oil spray

your favorite pimento cheese or try my recipe here

thinly sliced country ham, proscuitto or capicola

4 green onions, green parts only, thinly sliced

Preheat oven to 400 degrees.  Spray each side of sliced baguette with olive oil spray and bake for 8 to 10 minutes until crispy and lightly browned.  Remove from oven and set aside to cool.

Smear pimento cheese on each slice of bread and top with country ham.  Sprinkle with green onions and eat as fast as possible!

Spicy Deviled Eggs

Deviled Eggs are pretty much a Southern staple.  In fact, I rarely ate deviled eggs when I lived up North, but now that I’m in the South - they show up everywhere - parties, BBQs, even restaurant menus!  I’ve never actually made them but a few nights ago there was just something in the air... I wanted a deviled egg and I wanted it bad.  I started by hard-boiling some eggs then started rooting through my fridge to decide what to add.  I feel like this is when the best meals or snacks happen....when you dig through what you’ve got and create something.  So I pulled out some bacon, mayo, horseradish, parsley and sriracha.  Really I just spooned out the yolks threw in a little mayo and horseradish, topped with crispy bacon and parsley and ended with a dollop of sriracha!  Heavenly little bite -- and it literally took 10 minutes!  

Spicy Deviled Eggs (makes one dozen)

6 hardboiled eggs, peeled and halved

2 heaping tbsp mayo

2 tsp prepared horseradish

3 slices bacon, cooked and crumbled

salt and pepper to taste

parsley, for garnish

sriracha, to taste

Remove egg yolks to a small bowl.  Combine yolks with mayo, horseradish, salt and pepper until smooth.  Place yolk mixture in a ziplock bag and snip the edge.  Pipe yolk mixture back into each halved egg white.  Top with bacon, parsley and sriracha.  Serve.

Sausage, Cheese and Polenta Cake Bites

Hey everyone!  Hoping you all had a fantastic holiday with family and friends!  I spent Christmas Eve and Christmas day with my husband’s family -- lots of people and new babies to get excited about! {Kinda gave me some baby fever but it usually fades quickly...phew.}  Now we are here spending time with my family, friends and dogs.  Of course now I’m looking forward to New Years Eve -- an evening that’s usually packed with delish party food and champagne.  This little bite is perfect for your New Year’s Eve Celebration -- decadent with pimento cheese and smoked sausage.  It’s also a great way to bring the South into your party...as all of these ingredients are traditionally Southern.  And remember that these polenta bases are the perfect vehicle for many appetizers -- just like a cracker!  

Sausage, Cheese and Polenta Cake Bites

1 log premade polenta, sliced into 1/4 inch thick round {you can find this in the refrigerated produce section}

2 tbsp EVOO

1 package smoked sausage, sliced

4 heaping tbsp red pepper jelly

1 tub premade pimento cheese, or use our recipe here

finely chopped chives for garnish

1. Heat EVOO in a large frying pan over medium high heat.  Place sliced polenta in pan and fry each side until browned and crispy, about 5 minutes per side.  Remove polenta from pan to paper towel lined plates.
2. Place sliced sausage in hot pan and saute until the edges start to brown.  Remove pan from heat and add red pepper jelly, allowing it to melt over the sausage, stirring to coat.
3. Assemble bites:  spread each polenta round with pimento cheese and top with a sausage slice.  Sprinkle with chives and serve immediately.