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BRUSCHETTA - Pimento Cheese & Bacon Crostini
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Pimento Cheese & Bacon Crostini CONTRIBUTED BY GINA NEELY AND PATRICK NEELY SERVINGS: MAKES 3 CUPS OR 40 CROSTINI •F&W Down Home with the Neelys has inventive recipes like these irresistible crostini. More Quick Appetizers | |
2 1/2 cups | shredded extra-sharp white cheddar cheese |
2 1/2 cups | shredded extra-sharp orange cheddar cheese |
One 7-ounce jar | pimientos, drained and finely chopped |
3/4 cup | mayonnaise |
1/2 teaspoon | freshly ground black pepper |
1/2 teaspoon | garlic powder |
Cayenne pepper | |
40 slices | baguette, toasted |
4 strips | cooked bacon, crumbled |
In a mixer fitted with the paddle, combine the white and orange cheddar cheeses. Add the 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 through step 1 and refrigerated for up to 3 days.
FROM BEST GIFTS OF THE YEAR
PUBLISHED DECEMBER 2009
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