Pimento Cheese Bites With Cream of Tomato Dip

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Pimento Cheese Bites With Cream of Tomato Dip

 

Cream of Tomato Dip:

1 tablespoon extra-virgin olive oil

1/2 cup diced onion

1 large shallot, minced

1 teaspoon kosher salt

1 28 oz. can whole tomatoes in juice, chopped, retain

juice

1 tablespoon tomato paste

1 cup vegetable broth

1 bay leaf

1/4 cup chopped fresh basil

1/2 teaspoon dried thyme leaves or 1 teaspoon fresh

2 tablespoons white rice flour

1 cup plain soymilk

1/4 cup soymilk creamer

1 teaspoon sugar, optional

freshly ground black pepper to taste

 

Pimento Cheese Bites

1 cup grated soy or dairy cheddar cheese

2 tablespoons vegan or light mayonnaise

2 tablespoons chopped green onion

1/4 cup diced pimentos, drained

1 tablespoon chopped green olives

1/8 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1/4 teaspoon hot red pepper sauce

6 slices spelt, whole-wheat, or sliced sourdough bread

olive oil, or 1 tablespoon unsalted butter

 

To make the dip, heat the olive oil over medium-low

heat in a 4-quart soup pot. Add the onions and

shallots, and sauté until softened and clear, about 8

minutes. Add the salt, tomatoes, tomato juice, tomato

paste, broth, bay leaf, basil, and thyme. Bring to a

boil, lower to a simmer, and cook for 30 minutes.

Mix the rice flour with the soymilk and the soy

creamer. Whisk into the tomato mixture and simmer 5

minutes more. Remove the bay leaf.

Puree the dip in 2 batches in a blender until smooth

and creamy. At this point, taste the soup. If you

think it needs to be sweeter, add the sugar, then

season to taste with freshly ground pepper.

Pimento Cheese Bites, mix the cheese, mayonnaise,

green onion, pimento, olives, salt, pepper, and red

pepper sauce in a small bowl. Divide equally among 3

slices of the bread and top with the remaining bread

slices. Heat a 10 or 12-inch non-stick sauté pan over

medium heat. Spray with the cooking spray. If you're

not watching your fat grams, add a tablespoon of the

nonhydrogenated soy spread to the pan. Cook the

sandwiches on each side until browned and cheese has

melted. Add more spray or soy spread as you go along.

Cut into quarters and serve with the dip.

Serves 6 as an appetizer.

 

 

 

 

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