Pimento cheese for the win! This is a good little appetizer for the 4th of July! It’s not fancy, but it sure is delicious…
Pimento Cheese & Bacon Crostini
Prep Time 25 minutes
Cook Time 15 minutes
Servings 20
Ingredients
- 5 cups shredded extra-sharp cheddar cheese
- 1 jar pimentos (7 oz.), drained and finely chopped
- 3⁄4 cup mayonnaise
- ½ teaspoon freshly ground pepper
- ½ teaspoon garlic powder
- Cayenne pepper, to taste
- 1 baguette, sliced and toasted
- 4 strips cooked bacon, crumbled
Preparation
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1. In a mixer fitted with the paddle, combine the cheese, chopped pimentos, mayonnaise, black pepper and garlic powder; blend at low speed. Season the pimento cheese with cayenne pepper to taste. Cover and refrigerate for 2 hours.
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2. Preheat the oven to 400 degrees F. Arrange the sliced bread on a baking sheet and bake for about 8-10 minutes, until the edges are slightly brown. Remove from oven.
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3. Spread the pimento cheese on the toasts, top with the bacon and bake until the cheese is melted and browned, about 2-5 minutes. Serve.
Recipe Notes
Make ahead – the pimento cheese can be prepared and refrigerated for up to 3 days before making the rest of the recipe. Of course, if you want to take a shortcut, just buy store bought!
Bon Appétit!
xx—BB
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