Pimento Cheese Bacon Crostini Recipes

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PIMENTO CHEESE CROSTINI RECIPE - (4.2/5)

Provided by á-4084

Number Of Ingredients 9



Pimento Cheese Crostini Recipe - (4.2/5) image

Steps:

  • In a bowl, combine cheddar, cream cheese and mayonnaise. Beat with a hand mixer on medium speed until blended and fairly smooth. Stir in pimientos, scallions, garlic powder and cayenne. Cover and refrigerate at least 1 hour or overnight. Heat broiler to high. Place baguette slices on 2 small baking sheets. Brush on both sides with oil. Toast under broiler (4 inches from heat) 2 minutes. Flip over and broil another 1 to 2 minutes. Spread 1 heaping tablespoon pimento cheese on each toast.

8 ounces sharp cheddar, shredded
4 ounces cream cheese
1/4 cup light mayonnaise
1 (4-ounce) jar pimientos, drained and chopped
2 scallions, trimmed and sliced
1 teaspoon garlic powder
Pinch cayenne pepper
1 large baguette, cut into forty 1/4-inch slices
3 tablespoons olive oil

ALMOND-BACON CHEESE CROSTINI

For a change from the usual toasted tomato appetizer, try this baked crostini recipe. If you like, slice the baguette at an angle instead of making a straight cut. -Leondre Hermann, Stuart, Florida

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 3 dozen.

Number Of Ingredients 8



Almond-Bacon Cheese Crostini image

Steps:

  • Place bread slices on an ungreased baking sheet. Bake at 400° until lightly browned, 8-9 minutes. , Meanwhile, in a large bowl, combine the cheese, mayonnaise, almonds, bacon, onion and salt. Spread over bread. Bake until cheese is melted, 7-8 minutes. Sprinkle with additional almonds if desired. Serve warm.

Nutrition Facts : Calories 120 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 160mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

1 French bread baguette (1 pound), cut into 36 slices
2 cups shredded Monterey Jack cheese
2/3 cup mayonnaise
1/2 cup sliced almonds, toasted
6 bacon strips, cooked and crumbled
1 green onion, chopped
Dash salt
Additional toasted almonds, optional

SMOKED PIMIENTO CHEESE CROSTINI

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

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 4 dozen.

Number Of Ingredients 21



Smoked Pimiento Cheese Crostini image

Steps:

  • Preheat oven to 400°. Place bread on baking sheets. Bake 4-6 minutes or until light brown., 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., 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 : Calories 87 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 174mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

48 slices French bread baguette (1/4 inch thick)
CARAMELIZED ONIONS:
2 tablespoons canola oil
2 large onions, chopped
1/2 cup beef broth
2 tablespoons balsamic vinegar
1-1/2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
Dash dried rosemary, crushed
Dash dried thyme
PIMIENTO CHEESE:
2-1/2 cups shredded smoked Gouda cheese
2-1/2 cups shredded sharp cheddar cheese
1/2 cup mayonnaise
2 jars (4 ounces each) diced pimientos, drained
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1/2 teaspoon garlic powder
1/2 teaspoon pepper
9 bacon strips, cooked and crumbled

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