After moving to North Carolina and after I started doing events at my daughter’s marketplace, Greenhouse Picker Sisters, I became my job to cater the in house events. I love hosting events at the marketplace and serving great food for our guests. One problem, there is no working stove in the warehouse. There is a microwave and industrial convection oven. You will not believe what I can whip up in a convection oven especially with regard to appetizers. When looking for appetizers for these events, I had to keep in mind my limitations. I came across this recipe several years ago and it quickly became a fan favorite. I now feature these crostini’s at almost every event and one thing for sure there are never any leftovers. Pimento Cheese and Bacon are two Southern favorites and how can you go wrong with either? I mean Yummm!
Pimento Cheese and Bacon CrostiniCourse: AppetizersDifficulty: Easy
2 1/2 cups shredded extra-sharp white cheddar cheese
2 1/2 cups shredded extra-sharp orange cheddar cheese
One 7 ounce jar of pimentos, drained and finely chopped
1 cup mayonnaise
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon Cayenne pepper
40 slices baguette, toasted
- In a mixer fitted with the paddle, combine the white and orange cheddar cheeses.
- Add the chopped pimentos, mayo, black pepper, cayenne pepper and garlic powder.
- Blend at slow speed.
- 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 3 to 4 minutes. Serve while hot.
- Best thing about this recipe is it can be prepared the day before your event. I prepare the pimento cheese a couple days in advance to enhance the flavor. I slice the French baguette the day before and toast the slices slightly with butter. I also cook the bacon the day before, cut it into small pieces and keep it refrigerated. The day of my event, I spread the cheese on the baguette slices, add bacon and bake for 3 -4 minutes.