I spend a lot of time driving and thankfully 90% of the time I enjoy it. I do some of my best thinking while behind the wheel and that is where this recipe came from.
The other day while driving home I was thinking about a Southern Classic…… Pimento Cheese. It had been ages since I had made pimento cheese and I suddenly had the craving. I knew I had mayo and a jar of pimentos in the pantry but I was almost certain I didn’t have cheddar cheese. All I had was some provolone, mozzarella, and Parmigiano Reggiano. Then it hit me “What if” I took this classic Southern staple and gave it an Italian Spin? “What if” I replaced the cheddar with a blend of mozzarella, smoked provolone, and Parmigiano Reggiano ? “What if” I add in mascarpone cheese instead of cream cheese? Toss in some garlic, fresh herbs and red pepper flakes…. My food tangents can spiral out of control sometimes 🙂
I whipped up a batch of this Italian pimento cheese last weekend for a Sunday snack and it did not disappoint.
Then again can you ever go wrong with Italian cheeses?
Where do you do some of your best thinking?
Italian Pimento Cheese
4 oz. Mascarpone Cheese
1 Cup Mozzarella Cheese, grated
1 Cup Smoked Provolone, grated
1/2 Cup Parmigiano Reggiano, grated
1/2 Clove Garlic, Grated
Drizzle of Extra Virgin Olive Oil
1/4 Cup Hellemans Mayo With Olive Oil
4 oz. Diced Pimentos, drained
1 handful Fresh Basil Leaves, torn
1 Sprig Fresh Oregano, roughly chopped
1-2 Pinches Red Pepper Flakes
2 Pinches Onion Powder
Salt and Black Pepper to taste
Combine all the ingredients in the bowl of an electric mixer and mix well. Cover and refrigerate for one hour. Serve with toasted baguette, veggies, crackers, fresh basil, salami, or just enjoy with a spoon.