Pimiento Cheese Toasts with Bacon & Tomato

Toasting gives dishes a nutty undertone.
pimento cheese toasts bacon tomato

Recipe by Rachael Ray

  • 4Servings


  • 12 slices meaty bacon
  • 2 cups shredded yellow cheddar
  • 1 cup sour cream
  • 2 jars (4 oz. each) pimientos, squeezed dry and finely chopped
  • 6 tbsp. (3 oz.) cream cheese, at room temperature
  • 3 cloves garlic, minced or grated
  • 1 tsp. chipotle hot sauce, such as chipotle Tabasco or Frank’s RedHot
  • 1/2 tsp. (about 1/4 palmful) smoked paprika
  • A few dashes Worcestershire sauce
  • 4 slices Texas toast (1-inch-thick slices white bread)
  • 2 small heads little gem lettuce or 1 package (5 oz.) baby romaine
  • 2 large meaty beefsteak or other tomatoes, thickly sliced
  • Salt and pepper
  • 4 thin scallions, sliced on an angle


1. Preheat the oven to 375°. Arrange the bacon on a wire rack set inside a rimmed baking sheet. Bake until crispy and brown, 15 to 18 minutes.

2. In a small bowl, mix the cheddar, sour cream, pimientos, cream cheese, garlic, hot sauce, paprika and Worcestershire. 

3. Toast the bread on the rack in the oven or in a wide-slot toaster.

4. Position a rack in the center of the oven; preheat the broiler.

5. Slather the toasts with the pimiento cheese. Place on a rimmed baking sheet and broil until the cheese is browned and bubbly, 5 to 10 minutes.

6. Place the toasts on plates and top each with 3 slices bacon, the lettuce and tomatoes. Season the tomatoes with salt and pepper and top with the scallions.