Brown Butter Bourbon Pimento Cheese on Toasted Rye Crostini

A scaled-up version of the Derby classic — brown butter, bourbon, and smoked paprika folded into sharp cheddar and cream cheese, served on toasted rye crostini. Makes enough for a generous snack for sixteen, with a non-alcoholic bourbon alternative included.

Ingredients

• unsalted butter – 1 tablespoon

• full-fat cream cheese, room temperature – 3 oz
• mayonnaise – 4 scant teaspoons
• bourbon (or see non-alcoholic alternative below) – 1 scant teaspoon
• smoked paprika – ½ teaspoon
• cayenne pepper – ½ teaspoon
• black pepper, freshly ground – ½ teaspoon
• kosher salt – ½ teaspoon
• sharp white cheddar, freshly grated – 1 cup packed
• sharp yellow cheddar, freshly grated – ½ cup packed
• jarred pimentos, drained and patted dry – 2 oz
• scallions, thinly sliced – 1 stalk

• strong-brewed black tea, cooled – 1 scant teaspoon
• apple cider vinegar – ½ teaspoon
• pure vanilla extract – ½ teaspoon
• extra smoked paprika – small pinch

• cocktail rye bread (party size loaf), sliced – 16 slices
• olive oil – 4 teaspoons
• flaky sea salt – to taste

Instructions

1. Brown the butter: melt the unsalted butter in a very small light-colored skillet or saucepan over medium heat, swirling frequently, until the foam subsides and the milk solids turn deep amber and smell nutty, about 2–3 minutes. Pour immediately into a small bowl, scraping in all the browned bits, and let cool to room temperature. Do not skip scraping the pan — that's where the flavor lives.
2. Make the crostini: preheat the oven to 375°F / 190°C (convection: 350°F / 175°C). Arrange the 16 cocktail rye slices in a single layer on one or two small baking sheets, brush or drizzle lightly with olive oil, and season with flaky salt. Bake for 12–15 minutes, flipping once halfway, until crisp and dry throughout. Cool completely on the pan — they firm up further as they cool.
3. In a medium bowl, beat together the cream cheese and mayonnaise with a fork or stiff spatula until smooth and lump-free. Add the cooled brown butter and mix until fully incorporated.
4. Add your chosen flavor option: either the bourbon for the classic version, OR the non-alcoholic alternative — the cooled black tea, apple cider vinegar, vanilla extract, and extra smoked paprika — and mix until fully incorporated. Note that the non-alcoholic version delivers a subtler, less complex flavor but still brings sweetness, a gentle tang, and a hint of smokiness.
5. Add the smoked paprika, cayenne, black pepper, and kosher salt to the cream cheese mixture and stir to combine. Fold in both grated cheddars, the drained pimentos, and the sliced scallions. Mix until cohesive and spreadable but still with visible texture — do not overwork it into a paste. Taste and adjust salt and cayenne.
6. Refrigerate the pimento cheese for at least 30 minutes before serving — the flavors meld and the texture firms up to a perfect schmear consistency.
7. To serve, schmear or pipe the pimento cheese onto the cooled crostini just before eating and garnish with a pinch of smoked paprika. Pre-topping too far ahead will soften the crostini, so serve promptly.