I’ve found the thing I want to eat for the rest of my life.
Well, aside from bacon, chocolate dipped in peanut butter, tacos, truly great pizza, cheese and crackers, and mojitos — this is it.
It’s pimento cheese spread on bread brushed with bacon grease, toasted until golden, then piled with more bacon and finished with a candied jalapeño (or three).
Right? Isn’t this exactly the thing you’d want to eat forever?
I thought so.
With mint juleps on the brain (I’m thinking strawberry this year), the appetizers are the next priority — the most important part of this Saturday, for sure. If you’ve followed along, you know Eddie is obsessed with the Kentucky Derby. Right now he’s debating Dortmund, American Pharoah and Mubtaahij as front runners.
As for me, this crostini is my front runner.
When I showed these to my husband I announced, “I think you’re going to LOVE this.” He asked what it was. I said pimento cheese.
He replied that he hated pimento cheese. Why? “Because it has olives,” he said.
Not this time. I explained these were pimentos — the little red peppers sometimes stuffed in olives — and he brightened up. We ate crostini until we could barely speak.
Or maybe I should say we turned red in the face, because these bite back. Spicy, sweet, and completely irresistible.
These make the perfect little party bites. Most components can be prepared ahead of time — I’d broil the ciabatta quickly just before serving and assemble right before guests arrive. The texture and flavor balance is spot on: creamy pimento cheese, crisp toasted bread, salty bacon, and sweet-tangy candied jalapeños.
I used sharp white cheddar for the pimento cheese because I sometimes avoid orange cheeses (yes, I’m weird about carrots and orange cheese). The spread also has a touch of cream cheese, mayonnaise, drained pimentos and a pinch of spices. Leftover pimento cheese is fantastic — spread it on sandwiches, melt it over grilled cheese, burgers or hot dogs. It’s one of those things that makes everything better.
Tell me: how do you make your pimento cheese? What kind of mint julep are you planning? And are you wearing a hat?
Because those are the important questions in life.
Bacon Ciabatta Crostini with Pimento Cheese and Candied Jalapeños
16
pieces (or more/less, depending on your baguette)
45 minutes
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Ingredients
- 4 jalapeño peppers sliced
- 1/2 cup apple cider vinegar
- 1 3/4 cups sugar
- 1 teaspoon garlic powder
- 6 slices bacon
- 1 ciabatta baguette sliced (use any baguette if you prefer)
Pimento Cheese
- 12 ounces sharp white cheddar, freshly grated
- 1 (4-ounce) jar of 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 black pepper
Instructions
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To make the candied jalapeños: combine the apple cider vinegar, sugar and garlic powder in a small saucepan over medium heat. Whisk until the sugar dissolves and bring to a gentle boil for 2–3 minutes. Add the sliced jalapeños, ensuring they’re submerged, and cook for 3–4 minutes. Remove the peppers with a slotted spoon and place them in a jar or bowl. Continue to simmer the liquid until it reduces by half, about 5 minutes, then pour it over the jalapeños. Let cool completely. This can be made a day ahead.
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Cook the bacon in a large skillet over medium-low heat until crisp and the fat is rendered. Transfer the bacon to paper towels to drain. Preheat your oven broiler on high with the rack in the center. Arrange the baguette slices on a baking sheet and brush each slice with the reserved bacon grease. Broil for about 1 minute or until golden — watch closely so they don’t burn.
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Let the crostini cool slightly. Crumble the bacon. Spread each toasted slice with a spoonful of pimento cheese, sprinkle on bacon crumbles, top with a candied jalapeño slice and serve.
Pimento Cheese
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Combine the grated cheddar, drained pimentos, softened cream cheese, mayonnaise and seasonings in a bowl. Mix until smooth and well combined. Store leftovers in a sealed container in the refrigerator.
Notes
Appetizer
American
Did you make this recipe?
I appreciate you so much!
Apps for life — and yes, I mean snacks, not software (2015).