Norma Chikiamco

CHEESE PIMIENTO SANDWICH SPREAD

Cheese Pimiento Spread
by Norma Chikiamco
Makes around 2 cups cheese spread

3                      small or 1 large red bell pepper
2                      c grated Magnolia queso de bola
1                      c softened unsalted butter
1                      tbsp + 2 tsp sugar
1                      loaf sliced bread (whole wheat or white)

Dice red pepper/s finely and measure enough to make 1/3 cup.  In a bowl combine the diced peppers with the grated queso de bola, softened butter and sugar.  Mix until smooth. Taste a small amount and add more sugar according to taste.

If desired, trim the crusts from the bread (save the crusts for another use or bake them into bread pudding).  Spread the cheese mixture on the bread slices and put together bread slices in pairs to make sandwiches.  Cut the sandwiches into desired sizes (squares, triangles or rectangles) or use cookie cutters to make decorative shapes.  Store any leftover cheese spread in a tightly covered container in the refrigerator and use within three days.

You can also use this as a spread for crackers and melba toast or for toasted sliced bread and for hot pan de sal.

Cook’s tips:

* Be sure to peel off the red waxy rind of the queso de bola before grating it.

*You can substitute regular cheddar cheese for the queso de bola.

*To pack sandwiches as baon:  wrap the sandwiches tightly in waxed paper or in food-grade plastic wrap.

*To soften the butter, remove from refrigerator and leave at room temperature for about one hour.

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