July 2, 2015
The Secret to A Creamier Cheese Pimiento Spread
Cheese pimiento sandwiches for merienda throw me back to childhood. There’d be a big bottle of store bought cheese spread in the refrigerator we’d take out for merienda and have with toasted pan de sal, or “tasty”, a Filipino sweet version of white loaf bread.
Taking cheese spread straight from the refrigerator meant is was cold, and a bit stiff. So you either developed patience and spread it slowly. Or ate mangled bread because you couldn’t wait long enough for the cheese to soften. Either way, it was this creamy salty goodness wards off hunger pangs until dinner.
This recipe is definitely softer than store bought spread. Take the time to grate all the cheese as finely as possible or you will get lumps.
- 200 grams cream cheese
- 200 grams cheddar or Edam cheese
- 1 medium bell pepper
- Wash bell pepper and pat dry with a cloth or paper towel. Using a pair of tongs to hold the bell pepper, roast it over open flame until the skin is black. You can use a gas stove or a charcoal grill as your flame source.
- Place the blackened bell pepper into a paper bag. Close the top by folding the top a few times to create a seal. Let the bell pepper rest for 5 minutes. The bell pepper will release steam and make it easier to remove the skin. Remove skin and charred bits. Cut off the stem portion of the bell pepper. Slice open so that is can lay flat and remove seeds. Place bell pepper on top of a paper towel. Pat dry. You may need more than one paper towel.
- Slice bell pepper into thin strips, then cut crosswise to dice finely. Set aside.
- Using the finest grater you have, grate the cream cheese into a mixing bowl. Set aside.
- Using the same grater in Step 4. grate the cheddar cheese into a separate bowl. Set aside.
- Using an electric mixer on low speed, mix cream cheese until it becomes soft.
- Add one tablespoon cheddar cheese to softened cream cheese. Continue mixing until fully incorporated.
- Repeat Step 7 until all cheddar cheese has been added.
- Add one tablespoon diced bell pepper to cheese mixture. Continue mixing until fully incorporated.
- Repeat Step 9 until all bell pepper has been added.
- Spread is now ready to use. Alternately, you can transfer to a resealable container and keep in the refrigerator.
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