Chef Wolf prepared a delicious crostini with a smoked paprika pimento cheese served with local honey and fig. You can check out the recipe for this great appetizer below. If you don’t feel like making this yourself you can just stop by his restaurant and grab some. The secret ingredient is the smoked paprika.

Smoked Paprika Pimento Cheese Crostini


  • 1lb White Cheddar Cheese
  • 1/2 cup Duke's Mayonaise
  • 3 tablespoons Smoked Sweet Paprika
  • 1/2 cup Pimentos
  • 1 tablespoon Onion Powder
  • 1 tablespoon Garlic Powder
  • French Bread (1 Loaf)
  • Butter (As Needed)
  • 1 drizzle Honey
  • Dried Fig (One Per Crostini)
  • Parsley (Chopped)


Step 1
Grate cheese and mix with mayonnaise, sweet paprika, pimentos, onion powder and garlic powder.
Step 2
Toast buttered French bread crostini.
Step 3
Spread pimento cheese on crostinis, dab of honey, and top with a slice of rehydrated dried fig.
Step 4
Sprinkle with chopped parsley.

This recipe is from the Pinehurst Food & Wine Festival – Taste of the New South 2015.