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Pimiento Cheese Peach Toasts

A Southern specialty and the best pimiento cheese! It only gets better topped with a juicy Georgia peach slice and a few leaves of arugula
Course Appetizer
Cuisine Southern United States
Keyword Pimiento cheese
Servings 6 as an appetizer
Author adapted from "Soul" Todd Richards


  • 2 peaches, firm but ripe, halved, pitted and sliced
  • 6 slices multigrain boule-style bread
  • Pimiento Cheese - recipe below
  • 1 small handful baby arugula leaves

Pimiento Cheese

  • 4 slices apple smoked bacon
  • 1 tablespoon extra virgin olive oil
  • 1 large red bell pepper, cored & seeded & finely minced
  • 1-2 teaspoons adobo sauce from canned chipotle peppers
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon freshly ground black pepper
  • 4 oz. extra sharp white Cheddar, shredded
  • 4 oz. mild Cheddar, shredded
  • 4 oz. cream cheese, softened


  • Preheat oven to 400F. On a baking sheet lined with foil, bake the bacon for 10-15 minutes or until crisp. Remove from baking sheet onto a plate lined with paper towels. Set aside to cool. When cool, chop bacon into small pieces.
  • In a medium frying pan, add olive oil. Sauté red pepper for about 2 minutes. Add the adobo sauce and continue to cook for 1-2 minutes. Remove from the heat.  Stir in the bacon, mayonnaise, vinegar, dry mustard, granulated garlic, and black pepper. Transfer mixture to a food processor and add Cheddar cheeses and cream cheese. Pulse on/off until mixture is combined. Transfer to a bowl and use immediately or refrigerate until ready to assemble the toasts.
  • Toast the bread to a medium toast. Spread with pimiento cheese. Cut bread slice into thirds. Top each third with a peach slice and a few arugula leaves.