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Pimento Cheese Toasts

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This recipe for pimento cheese toasts offers a sophisticated twist on a classic savoury snack. By combining mature, sharp Cheddar with silky mayonnaise and sweet roasted red peppers, you create a rich topping that bubbles beautifully under the grill. The addition of a subtle hint of cayenne pepper provides a gentle warmth, perfectly balancing the creaminess of the cheese for a moreish, flavourful bite.

These vegetarian starters are an excellent choice for casual entertaining or as a simple weekend lunch served alongside a crisp green salad. Because the cheese mixture can be prepared in advance and stored in the fridge, it is a brilliant time-saver for busy hosts. Simply spread onto a fresh baguette and grill until golden for a comforting, homemade treat that guests will love.

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Ingredients for Pimento Cheese Toasts

  • 275g extra-sharp Cheddar, coarsely grated (950ml )

  • 1/8 teaspoons cayenne

  • 180ml mayonnaise

  • 40g finely diced bottled roasted red pepper (rinse and pat dry first)

  • 1 baguette

How to make Pimento Cheese Toasts

Preheat grill.

Stir together all ingredients, except baguette, plus 1/8 teaspoons pepper and salt to taste.

Slice baguette crosswise 1/3 inch thick and spread bread thickly with cheese mixture. Grill 5 to 6 inches from heat until cheese is bubbling and browned, about 2 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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