Taste of Home
Smoked Pimiento Cheese Crostini
TOTAL TIME: Prep: 50 min. Bake: 10 min.
YIELD: 4 dozen.
Pimiento cheese has long been a favorite in our family, so these bite-sized appetizers are a treat! I add Worcestershire sauce and hot sauce to give them a little kick. Caramelized onions create another layer of flavor. You can make the cheese and onions three to five days in advance; they store well. If you need to save time, you can use premade jalapeno pimiento cheese. —Caitlyn Bunch, Trenton, Georgia
Ingredients
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48 slices French bread baguette (1/4 inch thick)
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CARAMELIZED ONIONS:
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2 tablespoons canola oil
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2 large onions, chopped
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1/2 cup beef broth
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2 tablespoons balsamic vinegar
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1-1/2 teaspoons sugar
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1/4 teaspoon salt
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1/4 teaspoon pepper
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Dash dried rosemary, crushed
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Dash dried thyme
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PIMIENTO CHEESE:
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2-1/2 cups shredded smoked Gouda cheese
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2-1/2 cups shredded sharp cheddar cheese
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1/2 cup mayonnaise
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2 jars (4 ounces each) diced pimientos, drained
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1 teaspoon Worcestershire sauce
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1 teaspoon hot pepper sauce
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1/2 teaspoon garlic powder
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1/2 teaspoon pepper
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9 bacon strips, cooked and crumbled
Directions
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1.
Preheat oven to 400°. Place bread on baking sheets. Bake 4-6 minutes or until light brown.
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2.
In a large skillet, heat oil over medium heat. Add onions; cook and stir 4-6 minutes or until softened. Stir in broth, vinegar, sugar and seasonings. Reduce heat to medium-low; cook 12-15 minutes or until liquid is evaporated, stirring occasionally.
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3.
In a large bowl, toss cheeses; beat in mayonnaise, pimientos, Worcestershire sauce, pepper sauce and seasonings. Spread 1 tablespoon mixture over each baguette slice; top with 2 teaspoons onion mixture. Sprinkle with bacon. Bake 3-4 minutes or until cheese is melted.
Nutrition Facts
1 appetizer: 87 calories, 6g fat (3g saturated fat), 14mg cholesterol, 174mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 4g protein.
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