Pimento-Cream Crostini with Cambozola Drizzle
Recipes developed by the BoxNCase culinary team
Crispy crostini topped with Sweet Grass Pimento Cheese, Jarlsberg Cheese Snacks, and a silky Cambozola drizzle for a snackable, wholesale-friendly appetizer.
Estimated Cost
$1.25/serving
Ingredients
9 available on BoxNCaseloaf Baguette (Makes about 24 crostini)
Boogie Lab Sourdough Baguette
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oz Sweet Grass Pimento Cheese (Use as spread on crostini)
Sweet Grass Pimento Cheese 6Oz
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oz Cambozola Black Label (For drizzle, melted with a splash of milk)
Cambozola Black Label
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bag Jarlsberg Cheese Snacks (Crumbled as topping)
Jarlsberg Cheese Snacks
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tbsp Cream (Optional, to loosen Cambozola drizzle)
Cedar's Mediterranean Tyrosalata Feta Dip 8oz Pack
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tbsp Olive oil (For toasting)
Ines Rosales Lemon Sweet Olive Oil Tortas 6.34 Oz
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tbsp Fresh chives (Finely chopped, garnish)
Fresh Choice Case Freeze Dried Chives
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tsp Salt (To taste)
Morton Salt 50lb
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Black pepper
Deep Whole Black Pepper 3.5 oz
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Instructions
- 1
Preheat oven to 375°F (190°C). Slice baguette into 1/4-inch rounds and place on a baking sheet.
- 2
Brush slices with olive oil, season with a pinch of salt and pepper, and toast 8–10 minutes until golden and crisp.
- 3
Warm Cambozola Black Label with a splash of milk or cream (optional) over low heat just until melted and pourable.
- 4
Spread Sweet Grass Pimento Cheese on each hot crostini. Crumble Jarlsberg Cheese Snacks over the top.
- 5
Drizzle the melted Cambozola over the assembled crostini. Garnish with chopped chives.
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