Pimiento Cheese Rarebit
By OcadoLife
Published on 24 October 2025
“Pimiento (or pimento) cheese is an institution in the American South,” says chef Joe Laker, one half of the duo behind London restaurant Counter71 and its sister bar Lowcountry. These moreish Pimiento Cheese Rarebit bites are the perfect party nibbles, pairing Welsh rarebit vibes with a spicy kick. You can use the juice from the jar of peppers in dressings and sauces, to use it up. Makes 12.Time and servings
30 minsTotal time
10 minsPrep time
20 minsCooking time
Ingredients
- 30g unsalted butter
- 30g plain flour, sifted
- 120ml milk
- 120ml IPA beer
- 1 tsp English mustard
- 1 tsp Worcestershire sauce
- 1 garlic clove, crushed or grated
- 180g mature cheddar, grated
- 100g cream cheese
- 50g mayonnaise
- 1 (230g) jar Fragata Pimiento Piquillo Peppers, drained and chopped
- 3 slices brioche
- 2 salad onions, green parts thinly sliced lengthways (optional)
Method
Step 1
Melt the butter in a pan; stir in the flour and cook for 1 min. Slowly add the milk and beer; whisk well for 5 mins until thickened.Step 2
Mix in the mustard, Worcestershire sauce and garlic. Cool a little, then add the cheddar, cream cheese, mayo and peppers. Preheat the grill to high.Step 3
Spread the mixture onto the brioche slices; put on a baking tray. Grill until bubbling, then slice each toast into 4.Step 4
Serve topped with curled salad onion, if you like (pop the sliced greens in ice water for a few seconds, until curled). The cheese mix will keep, chilled, in an airtight container for up to 2 days.