I bought two new cookbooks! This recipe is the first one I tried from one of them. And I have to say, lemon has no place in pimiento cheese! Maybe I am just set in my ways, but pimiento cheese is supposed to taste a certain way. I did not like this at all.
Lemon Zest and Thyme Pimiento Cheese
(The Southern Vegetarian, by Justin Fox Burks and Amy Lawrence)
Makes about 2 cups
1 organic lemon
1 tsp fresh thyme (4-6 sprigs)
1/2 pound sharp Cheddar cheese, shredded
4 ounces soft goat cheese
1/4 cup olive oil mayonnaise
1 cup finely diced red bell pepper (about 1 medium)
1/2 tsp champagne vinegar
1 tbsp minced shallot
1/4 tsp cracked black pepper
sea salt flakes (to taste)
Zest the lemon using a zester and pull leaves from the sprigs of thyme by running your pinched fingers down the stem. Mix the Cheddar, goat cheese, thyme, zest, mayonnaise, bell pepper, vinegar, shallot, black pepper, and salt until incorporated. For best results, refrigerate for at least an hour to allow the flavors to meld.
Serve on thick slices of rustic country bread with a few slices of summer tomato and arugula, or use it to stuff peppadew peppers for a great appetizer.