Pimento Cheese Toast Recipe

Prepare cheese

In a large bowl, combine the grated sharp cheddar and softened cream cheese. Use a sturdy fork or electric mixer on low to beat until smooth and well combined.

Stir in the mayonnaise until the mixture reaches a spreadable, creamy consistency. Scrape the sides of the bowl to ensure even mixing.

Fold in the chopped roasted red pimentos, finely chopped green onion, lemon juice, smoked paprika, hot sauce (if using), kosher salt, and black pepper. Taste and adjust seasoning. Chill the pimento cheese in the refrigerator while you make the bacon jam to let flavors meld.

Cook bacon

Place the diced bacon in a large skillet over medium heat. Cook, stirring occasionally, until the bacon is crisp and most of the fat has rendered, about 8–10 minutes.

Using a slotted spoon, transfer about 2 tablespoons of the crisp bacon pieces to a small bowl (reserve for garnish if desired). Leave the rendered bacon fat in the skillet.

Add the finely diced onion to the bacon fat and reduce heat to medium-low. Cook, stirring frequently, until the onion is very soft and caramelized, about 12–15 minutes. If the pan becomes too dry or the onions stick, add a tablespoon of water or the coffee to deglaze.

Stir in the brown sugar and cook for 2 minutes to dissolve. Add the apple cider vinegar, maple syrup, brewed coffee, Dijon mustard, black pepper, and red pepper flakes (if using). Simmer gently, stirring, for 5–8 minutes until the mixture thickens and becomes jam-like.

Return the reserved bacon pieces to the skillet, stir to combine, then remove from heat and let cool slightly. Transfer to a bowl and set aside to cool to spreadable temperature.

Toast bread

Preheat oven to 425°F (220°C) or heat a large skillet over medium-high heat. Lightly butter both sides of each sourdough slice. If using the oven, arrange slices on a baking sheet and toast 6–8 minutes, flipping once, until golden and crisp. If using a skillet, cook 2–3 minutes per side until golden.

Remove toasts to a wire rack or serving platter. While still warm, spread a generous layer (about 2–3 tablespoons) of the chilled pimento cheese on each toast.

Top each pimento-cheese-covered toast with about 1 tablespoon of warm (or room-temperature) bacon jam. Distribute evenly so each piece has a sweet-savory hit of jam.

Arrange a few thin slices of pickled watermelon radish on top of each toast for brightness and crunch. Finish with a small sprinkle of the reserved crisp bacon pieces if desired and a pinch of extra smoked paprika.

Garnish each toast with a small handful of micro cilantro. Serve immediately while toasts are warm and pimento cheese is creamy.