top of page

Spicy Pimento Mozzarella and Mascarpone Fundido with Corn and Lentil Salsa

Prep Time:

Cook Time:




About the Recipe


8 ounce ball Crave Brothers Farmstead fresh mozzarella cheese, shredded, divided

8 ounces cheddar cheese, grated, divided

1/4 cup Crave Brothers Farmstead mascarpone cheese

1 clove garlic

1/2 teaspoon Worcestershire sauce

1 tablespoon sweet chili sauce

3 tablespoons mayonnaise

1/4 teaspoon cayenne pepper

4 ounce jar pimentos including liquid

1/2 cup yellow corn, canned, or frozen and defrosted

1/2 cup cooked lentils

2 scallions, green and white parts, chopped

1 Jalapeno pepper, seeded, stemmed and minced

1 tablespoon sherry vinegar

1/2 teaspoon salt

1/2 cup cilantro leaves

8 ounce bag of tortilla chips


To prepare pimento cheese, in a food processor add 3/4 cup mozzarella cheese, 3/4 cup cheddar cheese, mascarpone cheese, garlic, Worcestershire sauce, chili sauce, mayonnaise and cayenne pepper and pulse until mixed but still crumbly. Transfer mixture to a bowl and add pimentos and their liquid and stir until mixed.

To prepare salsa, in a bowl mix corn, cooked lentils, scallions, jalapeño pepper, sherry vinegar and salt tossing well.

To prepare fundido, in a cast iron or heavy 10 inch skillet, place pimento cheese in the center and sprinkle remaining mozzarella and cheddar cheeses around the pimento cheese. Heat skillet over medium high heat and cook until cheeses are melted and edge of cheese in skillet turns golden brown. Sprinkle corn and lentil salsa and cilantro leaves in a ring around the pimento cheese.

Serve hot in skillet with tortilla chips for dipping.

bottom of page