Pimento Cheese & Candied Jalapeño Crostini

By á-81356

Ingredients

• 4 jalapeño peppers, sliced
• 1/2 cup apple cider vinegar
• 1 3/4 cups sugar
• 1 teaspoon garlic powder
• 6 slices bacon
• 1 large baguette
• 12 ounces sharp white cheddar cheese
• 1 (4-ounce) jar pimentos, drained
• 4 ounces cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation

Step 1

1) Combine cheddar cheese, pimentos, cream cheese, mayonnaise, garlic powder, onion powder, salt and pepper in a large bowl and mix well until combined. Set aside.
2) To make the candied jalapeños, add the vinegar, sugar and garlic powder to a small saucepan over medium heat. Whisk until the sugar dissolves. Allow the mixture to boil for 2-3 minutes, then add the peppers and stir to submerge the peppers. Cook for 3-4 minutes. Remove the peppers with a slotted spoon and place them in a jar or a bowl. Continue to cook the liquid for another 5 minutes until it has reduced by half and then pour it over the jalapeños. Allow the peppers to cool completely.
3) Heat a large skillet over medium-low heat and add the bacon. Cook until completely crispy. Remove the bacon and place on a paper towel.
4) Preheat the broiler to high. Slice the baguette into 1/2 inch rounds and place on a baking sheet. Brush with leftover bacon grease and put under the broiler for 1 minute. Let the crostini cool slightly. Crumble the cooked bacon. Spread each bread slice with a spoonful of pimento cheese. Add some bacon crumbles on top and one candied jalapeño.