Pimiento cheese — a spread made of grated Cheddar or American cheese mixed with chopped pimientos and mayonnaise — is a staple in much of the South, eaten on crackers throughout the region.
Chef Vicky Moore uses that spread as her inspiration for this more upscale preparation that uses canned, roasted piquillo peppers, cream cheese and feta cheese.
She combines the cheeses in a food processor until the mixture is mostly smooth, but with a few chunks of feta remaining. Then she adds the peppers and pulses them briefly, just to chop them.
She scoops the spread into a bowl, serves it with toasted ciabatta and charges $5 for it.