I'm rarely inclined to re-create a restaurant dish at home, as they often involve multiple components best executed in a setting where a coterie of chefs and prep cooks can pitch in to their prep. That said, I knew I'd have to break my rule after obsessing over a biscuit topped with pimento cheese, prosciutto, and microgreens at California's Artisan Cheese Festival.
Thankfully, none of the components involved are particularly trying to produce. Pimento cheese involves little more than a few swipes of a grater; drop biscuits are a dump-and-stir operation; the other ingredients are a mere matter of sourcing. Combine these all into a rustic finger food, and the result is a hearty appetizer far greater than the sum of their already dangerously enticing parts. Make them yourself, and I'm sure you'll agree.