Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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Erica's Pimento Cheese 8 ounces sharp Cheddar cheese, shredded 3 ounces Romano cheese, shredded ½ cup mayonnaise 4 ounce jar diced pimientos, well drained 2 good splashes of Texas Pete,

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Rosemary and Goat Cheese Strata

Erica's Pimento Cheese 8 ounces sharp Cheddar cheese, shredded 3 ounces Romano cheese, shredded ½ cup mayonnaise 4 ounce jar diced pimientos, well drained 2 good splashes of Texas Pete,

Food

Erica’s Pimento Cheese

Pimientos, cheese, and Texas Pete create this delicious spread with a bit of kick.

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Erica’s Pimento Cheese

  • 8 ounces sharp Cheddar cheese, shredded
  • 3 ounces Romano cheese, shredded
  • ½ cup mayonnaise
  • 4 ounce jar diced pimientos, well drained
  • 2 good splashes of Texas Pete, or to taste
  • 1 quick splash of lemon juice

Mix all ingredients well, stirring thoroughly. Refrigerate or serve immediately. Tastes best after the second day when the flavors have melded. (If you’re watching your waistline, you can reduce the fat by half by using light mayonnaise. Reduced fat even more by using 2 percent sharp Cheddar cheese.)

This recipe was created by Erica Derr and appeared in Our State’s April 2002 issue.

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This story was published on Mar 07, 2012

Our State Staff

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.