Bacon Crostini with Homemade Pimento Cheese and Candied Jalapenos


1 jar Fruit Center Candied Jalapenos
6 slices bacon
1 baguette, sliced (you can use whatever kind of baguette!)

For Pimento Cheese
12 ounces sharp white cheddar cheese, freshly grated
1 4oz. jar of pimentos, drained
4 oz. (1/2 block) 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


Heat a large skillet over medium-low heat and add the bacon. Cook until completely crispy and the fat is rendered. Remove the bacon and place it on a paper towel to drain. Preheat the broiler in your oven to high, with the oven rack in the center of the oven. Place the baguette slices on a baking sheet. Using a pastry brush, brush each slice with the bacon grease in the skillet from the cooked bacon. Place the baking sheet in the oven and broil for just 1 minute or so until the bread is golden. Don’t take your eyes off of it!

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. Add one candied jalapeno on each crostini (optional) — serve.

To make the Pimento Cheese

Add all ingredients together in a large bowl and mix well until combined. You will have some leftover, so store it in a sealed container in the fridge.