Crispy crostini topped with Sweet Grass Pimento Cheese, Jarlsberg Cheese Snacks, and a silky Cambozola drizzle for a snackable, wholesale-friendly appetizer.
Prep 20 min · Cook 10 min · Total 30 min · Serves 24 · Beginner
Ingredients
- 1 loaf Baguette (Makes about 24 crostini)
- 8 oz Sweet Grass Pimento Cheese (Use as spread on crostini)
- 4 oz Cambozola Black Label (For drizzle, melted with a splash of milk)
- 1 bag Jarlsberg Cheese Snacks (Crumbled as topping)
- 2 tbsp Cream (Optional, to loosen Cambozola drizzle)
- 1 tbsp Olive oil (For toasting)
- 1 tbsp Fresh chives (Finely chopped, garnish)
- 0.25 tsp Salt (To taste)
- to taste Black pepper
Instructions
- Preheat oven to 375°F (190°C). Slice baguette into 1/4-inch rounds and place on a baking sheet. (5 min)
- Brush slices with olive oil, season with a pinch of salt and pepper, and toast 8–10 minutes until golden and crisp. (10 min)
- Warm Cambozola Black Label with a splash of milk or cream (optional) over low heat just until melted and pourable. (2 min)
- Spread Sweet Grass Pimento Cheese on each hot crostini. Crumble Jarlsberg Cheese Snacks over the top.
- Drizzle the melted Cambozola over the assembled crostini. Garnish with chopped chives.
Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.
