1 Baguette, Ace Bakery, VE 046301
2 tbs Olive Oil, Corto, VE 048789
PIMENTO CHEESE:
1 lb Sharp Yellow Cheddar, Grated, Farm Country, VE 074844
¾ cup Mayonnaise, Ventura, VE 011790
½ cup Diced Roasted Red Peppers, Patted Dry, Roland, VE 035183
1 tsp Hot Sauce, Cholula, VE 055507
1 tsp Worcestershire, Lea and Perrin, VE 033131
1 tb White Vinegar, Woebers, VE 046024
Salt and Pepper, to Taste
PICKLES:
6 cup Garden Veggie Blend, Preferred Fresh Cuts, VE 004790
3 cloves Garlic, Smashed, Pro*Act, VE 077099
2 cup White Vinegar, Woebers, VE 046024
2 cup Water
2 tb Salt, Diamond Crystal, VE 066782
1 tb Sugar, Pioneer, VE 039801
2 tsp Mustard Seed, McCormick, VE 056852
1 tsp Black Peppercorns, McCormick, VE 071920
½ tsp Crushed Red Pepper, McCormick, VE 039474
For the pimento cheese, fold all ingredients together and season to taste.
For the pickled vegetables, in a saucepan, combine the vinegar through the pepper flake and bring to a boil- stir until the sugar and salt are dissolved.
Pour the hot liquid over the pickling vegetables until they are completely submerged and allow to cool to room temperature.
Cover and store- allow to marinate at least 24 hours before serving.
Cut baguette into ½ inch slices, brush with olive oil and baked at 350F until crispy.
After the slices have cooled, spread two tablespoons of pimento cheese on crostini and top with pickled peppers.
16 Crostinis
MAILING ADDRESS
Van Eerden Foodservice
PO Box 3110
Grand Rapids, MI 49501
GRAND RAPIDS SHIPPING ADDRESS
Van Eerden Foodservice
650 Ionia SW
Grand Rapids, MI 49503
FORT WAYNE SHIPPING ADDRESS
Van Eerden Foodservice
8252 Smith Rd
Fort Wayne, IN 46809
Main Office: 555 555-5555
Product Sales: 555 555-5555
