Pimiento Cheese & Bacon Crostini

If you are looking for a cocktail party snack that is hearty and tasty, these pimiento cheese and bacon crostini are the answer. This recipe makes enough for 40 crostini, so will feed a small group. Just keep in mind that it's hard to stop eating these, so plan on your guests eating a few of these at a time.

Pimiento cheese is a classic snack around the South. The three essential ingredients for making pimiento cheese are cheese, mayonnaise, and pimientos. The type of Cheddar cheese used is important; Gina and Pat Neely use two kinds of extra-sharp Cheddar cheese in this recipe. Sharp Cheddar has a lower moisture content than mild Cheddar, and yields a better texture and flavor in the dip. Be sure to grate the cheese yourself instead of using packaged shredded cheese, which is dusted with cornstarch to keep the shreds separate while in the package. The cornstarch impedes the cheese from melding with the other ingredients in the spread.

You can mix this spread in a stand mixer or by hand, and you can also use a food processor to gently pulse all of the ingredients together. Be careful not to over-mix it; the shreds of cheese and chopped peppers are key to the texture in the dip. Be sure to allow for some time for the pimiento cheese to rest in the refrigerator so the flavors have time to meld; it will keep for three days when stored in the refrigerator.