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Lavash and Pimento Cheese


Pimento Cheese

1 pound sharp cheddar cheese, shredded

6 ounces cream cheese, room temperature

¾ cup mayonnaise

½ cup pimentos, medium diced

1 tablespoon pickle juice

⅛ teaspoon cayenne pepper

⅛ teaspoon garlic powder

⅛ teaspoon black pepper


2½ cups bread flour

1 teaspoon kosher salt

3 tablespoons olive oil plus more for brushing

⅔ cup water

1 egg white

Coarsely ground sea salt


Pimento Cheese
  1. Combine all ingredients. Let pimento cheese rest in refrigerator overnight if possible.
  2. Fill a cocotte, or vessel of choice, with pimento cheese. Tie with a ribbon and an antique spreader tied in the bow. Couple with a bag of lavosh for a party-stopping host or hostess gift. Yield: 3 cups
  1. In a large bowl combine bread flour and kosher salt.
  2. Stir together olive oil, water, and egg white, then add mixture to dry ingredients.
  3. Combine to make dough. Knead for a couple of minutes, then return to bowl and cover with a tea towel and let rest for at least 45 minutes or wrap dough in plastic wrap and hold in refrigerator overnight.
  4. Preheat oven to 375 degrees.
  5. Brush back of a sheet pan with olive oil. Divide dough into 3 pieces and gently stretch dough until it covers most of the pan surface. Dough should be thin.
  6. Lightly brush dough with olive oil and sprinkle with sea salt.
  7. Bake for 15 minutes or until golden brown.
  8. Cool on a cooling rack and then break into individual crackers.
  9. Fill a brown paper bag with crackers and tie it with a ribbon to go alongside the pimento cheese.
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