I am a cookbook collector and I have nearly 200 cookbooks, so when I saw Katie Lee’s new cookbook, Endless Summer, I knew I had to have it.  The first recipe that I flipped to when I was browsing through in the shop was for the Pimento Cheese with Goat Cheese!  I recently made the Pimento Goat Cheese and it was every bit as good as it sounded.  The combination of the goat cheese and the smoked cheddar cheese along with a good teaspoon of hot sauce is perfect.  I have also tried the Grilled Smoky Tofu Tacos with Black Beans, Peach Cucumber Salsa, and Lime Sour Cream and I have the ingredients waiting to make Mojito Slushies (can’t wait to try those)!!!  If you are a tofu fan you will love the tacos.  Looks like this cookbook is going to keep me very busy!

This is the finished product.  I served it with a beautiful chilled Rose.

Pimento Goat Cheese Spread

1 (11-ounce) log fresh goat cheese, softened

4 ounces smoked cheddar cheese, shredded (1 packed cup)

1/2 cup mayonnaise

1/4 cup drained jarred pimentos, coarsely chopped

2 scallions, white and green parts, thinly sliced

1 tablespoon sweet pickle relish

1 teaspoon onion powder

1 teaspoon Tabasco sauce

Salt and freshly ground black pepper

Halved radishes and celery sticks

In a medium bowl, using a wooden spoon, blend the goat cheese with the cheddar cheese, mayonnaise, pimentos, scallions, pickle relish, onion powder, and Tabasco sauce; season with salt and pepper.  Transfer to a bowl and serve with radishes and celery.

This is the perfect southern snack (although you might want to add some Ritz crackers)

Check back on Monday for the recipe and a review for the Mojito Slushies!