- 4 Jalapeños peppers, sliced
- 1/2 cup apple cider vinegar
- 1 3/4 cups sugar
- 1 teaspoon garlic powder
- 6 slices bacon
- 1 ciabatta baguette, sliced (you can use whatever kind of baguette!)
- 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
- To make the candied Jalapeños, add the vinegar, sugar and garlic powder to a small saucepan over medium heat and whisk until the sugar dissolves.
- Allow the mixture to boil for 2 to 3 minutes, then add in the peppers and stir with a wooden spoon, making sure all of the slices are submerged.
- Cook for 3 to 4 minutes.
- Remove the peppers with a slotted spoon and place them in a jar or a bowl.
- Continue to cook the liquid for another 5 minutes until it has reduced by half, then pour it over the Jalapeños.
- Allow the peppers to cool completely – you can do this a day ahead of time too.
- Heat a large skillet over medium-low heat and add the bacon. Cook until completely crispy and the fat is rendered.
- Remove the bacon and place it on a paper towel to drain.
- 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. Don’t take your eyes off of it!
- 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.
- Add all ingredients together in a large bowl
- Mox well until combined. You will have some leftover, so store it in a sealed container in the fridge.