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1
Combine the Cheddar and Parmesan cheeses, pimiento peppers, mayonnaise, vinegar, honey, cayenne, and salt and black pepper to taste in a bowl and stir to blend.
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2
Cover and refrigerate until ready to serve, or for up to 1 week.
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3
For best flavor, make 1 day ahead.
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4
When ready to serve, remove from the refrigerator and let come to room temperature.
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5
Preheat the oven to 400F.
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6
Cut day-old cornbread into slices about 1/4 inch thick and 2 inches long.
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7
Brush lightly with olive oil and place in the oven for 10 to 12 minutes, until golden brown around the edges.
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8
Remove from the oven and cool slightly.
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9
Spoon a dollop of Pimiento Cheese (recipe above) on one end of each toast and garnish with an arugula or celery leaf.
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10
Serve warm or at room temperature.
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11
Crostini and toast points are practically the same thing made with different kinds of bread, and both make great vehicles for cheeses, spreads, and dips.
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12
Toast points are usually made from thin white sandwich bread cut into triangles, while crostini are made from small, crusty baguettes sliced into rounds.
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13
Follow your inspiration and experiment with different types of breadmost any kind will work, from crusty sourdough to whole wheatand different combinations of herbs and spices.
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14
For toast points, trim the crusts from slices of thin white sandwich bread and cut diagonally into quarters to form triangles.
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15
Brush lightly with melted unsalted butter and place in a preheated 400F oven to lightly toast.
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16
For crostini, slice a baguette into 1/2-inch-thick rounds.
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17
Brush lightly with extra-virgin olive oil; sprinkle with chopped herbs, such as parsley, oregano, and thyme, and salt and pepper, if desired; and place in a preheated 400F oven to lightly toast.
