Ingredients:
Capt’n Tony’s Pirate Candy
6 slices bacon
1 ciabatta baguette, sliced (you can use whatever kind of baguette!)
FOR THE PIMENTO CHEESE
12 ounces sharp white cheddar cheese, freshly grated
1 (4-ounce) jar of pimentos, drained
4 ounces 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
Directions:
1) Pan fry your bacon until completely cooked and fat is rendered. Remove and drain the bacon using a paper towel.
2) Preheat the broiler in your oven to high, with the over 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.
3) 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 and serve.
To Make the Cheese:
Add all ingredients together in a large bowl and mix well until combined. You may have some leftover, so store it in a sealed container in the fridge.