PIMENTO CHEESE & CANDIED JALAPEñO CROSTINI RECIPE - (4.1/5)

Steps:

• 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.