Neely's Pimento Cheese Crostini

Pimento Cheese and Bacon Crostini
Original recipe found here

INGREDIENTS:

• 2 1/2 cups shredded extra-sharp white cheddar cheese
• 2 1/2 cups shredded extra-sharp orange cheddar cheese
• One 7-ounce jar pimientos, drained and finely chopped
• 3/4 cup mayonnaise
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• Cayenne pepper
• 40 slices baguette, toasted
• 4 strips cooked bacon, crumbled

DIRECTIONS:

1. In a mixer fitted with the paddle, combine the white and orange cheddar cheeses. Add the chopped pimentos, mayonnaise, black pepper and garlic powder; blend at low speed. Season the pimento cheese with cayenne pepper to taste. Cover and refrigerate for 2 hours.
2. 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 2 minutes.  Serve immendiately.
3. *Note: The pimento cheese can be prepared through step 1 and refrigerated for up to 3 days.

-Derek