Ingredients

• 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!)

Pimento Cheese

• 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

Preparation

1. 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.
2. 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.
3. Cook for 3 to 4 minutes.
4. Remove the peppers with a slotted spoon and place them in a jar or a bowl.
5. Continue to cook the liquid for another 5 minutes until it has reduced by half, then pour it over the Jalapeños.
6. Allow the peppers to cool completely – you can do this a day ahead of time too.
7. Heat a large skillet over medium-low heat and add the bacon. Cook until completely crispy and the fat is rendered.
8. Remove the bacon and place it on a paper towel to drain.
9. Preheat the broiler in your oven to high, with the over rack in the center of the oven.
10. Place the baguette slices on a baking sheet.
11. Using a pastry brush, brush each slice with the bacon grease in the skillet from the cooked bacon.
12. 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!
13. Let the crostini cool slightly.
14. Crumble the cooked bacon.
15. Spread each bread slice with a spoonful of pimento cheese.
16. Add some bacon crumbles on top.
17. Add one candied jalapeno on each crostini and serve.

Pimento Cheese

1. Add all ingredients together in a large bowl
2. Mix well until combined. You will have some leftover, so store it in a sealed container in the fridge.