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
- 5 cups Shredded extra-sharp cheddar cheese
- 1 jar Pimentos (7 oz.), drained and finely chopped
- 3⁄4 cup Mayonnaise
- ½ teaspoon Freshly Ground Black Pepper
- ½ teaspoon Garlic Powder
- Cayenne Pepper, to taste
- 40 slices Baguette, toasted
- 4 strips Cooked bacon, crumbled
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.
Preheat the oven to 400° Spread the pimento cheese on the toasts, top with the bacon and bake until the cheese is melted and browned, about 2 minutes. Serve.
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!