Pimento Cheese and Bacon CrostiniFeatured by Occidental Road Cellars in the Pinot Noir Wine Club.
2 1/2 cups shredded extra-sharp white cheddar cheese
2 1/2 cups shredded extra-sharp cheddar cheese
One 7-oz. jar pimentos, finely chopped
3/4 cups mayonnaise
1/2 tsp. black pepper
1/2 tsp. garlic powder
cayenne pepper, to taste
4 strips cooked bacon, crumbled
In a mixer fitted with a paddle, combine the white and cheddar cheese. Add the chopped pimentos, mayonnaise, pepper, and garlic powder. Blend at a low speed. Season with cayenne pepper, to taste. Cover and refrigerate for 2 hours.
Preheat oven to 400 degrees. Spread the pimento cheese mixture on the toasts, top with the bacon, and bake until the cheese is melted and browned, about 2 minutes. Serve and enjoy!
To make ahead:
The pimento cheese mixture can be prepared through Step 1 and refrigerated for up to 3 days. Serve with the Occidental Road Cellars 2006 ‘Horseshoe Bend Vineyard’ Pinot Noir.