August 16, 2017

Toast of the Town

CBD Provision’s chef is giving his secrets away

If you live in Dallas, you’re lucky because you can order CBD Provisions‘ ‘Nduja Pimento Cheese Toast every day—which you might be tempted to because it’s so darn addictive. (“Next-level pimento cheese experience” and “perfectly balanced in flavor” praises happy Yelpers.)

But, if you’re a guest at The Joule, one bite will leave you wishing for more. Chef Coner Seargeant understands the woes of those left pimento-less, and so he’s sharing his recipe. (He’s nice like that!) Grab an apron and follow along…

‘NDUJA PIMENTO CHEESE TOAST
For the spread:
2 cups good sharp cheddar cheese
1 cup cream chease
1 cup Duke’s mayonaisse
2 tablespoons of Nduja sausage* (To make it vegetarian, substitute 2 teaspoons smoked bittersweet paprika and 1 teaspoon cayenne)

For the toast:
Sourdough bread
Pickled peppers (CBD Provisions makes their own, but you can choose your favorite store-bought variety)
Arugula or other peppery petite lettuce
1 lemon (juiced)
Olive oil

Remove your cream cheese from the fridge an hour in advance to soften. Grate the cheddar cheese and then mix together all ingredients until smooth. Set spread aside. Slice pickled peppers into small, bite-sized rings. Toss in a bowl with some arugula and dress with lemon juice and olive oil. Don’t forget to season and taste! Toast both sides of your bread in a skillet with butter or cooking spray. (Make sure to season your toast, too.) Spread the pimento cheese across evenly and top with the pepper and arugula salad. Finish with fresh-cracked pepper and enjoy!

*One note about ‘nduja. This spicy, spreadable pork salumi hails from Italy. A good one can be hard to find. The easiest way to procure it is to order online. Search for a sausage that’s deep red in color and very spicy.