Pimento Cheese Crostini with Bacon

Ingredients

Equipment Needed

• •12-inch cast iron skillet
• •Rimmed baking sheet
• •Box grater
• •Large mixing bowl

Instructions

1. 1

   Render the bacon

   Lay your bacon strips in a cold cast iron skillet. Starting cold is the secret here: the fat renders slowly and evenly, leaving you with bacon that shatters when you bite it instead of bending like rubber. Set the pan over medium heat and let those strips work their magic. Flip them when the edges start curling and the underside turns golden, about five minutes per side. You want deep mahogany color and a kitchen that smells like Sunday morning.

   Save that bacon fat in a jar. It's liquid gold for cooking greens, frying eggs, or making cornbread.
2. 2

   Crisp and crumble

   Transfer the bacon to a paper towel-lined plate and let it drain for a minute. The strips should be stiff enough to snap cleanly when you break them. Once cool enough to handle, crumble them into rough pieces, some the size of a pencil eraser, some smaller. Set aside. Imperfect crumbles look more honest on the plate.

3. 3

   Toast the crostini

   Preheat your oven to 375°F. Arrange the baguette slices in a single layer on a rimmed baking sheet. Brush the tops generously with olive oil. You want enough to soak in and crisp up, not just a timid suggestion of fat. Bake for eight to ten minutes, rotating the pan halfway through, until the edges turn golden and the centers still have just a touch of give. They should crunch when you tap them but not shatter your teeth.

   Day-old bread actually works better here. Fresh baguette can turn chewy; slightly stale bread crisps up perfectly.
4. 4

   Build the pimento cheese base

   In a large bowl, combine the softened cream cheese and mayonnaise. Beat them together with a wooden spoon or rubber spatula until completely smooth, no lumps hiding anywhere. This is your foundation. If the cream cheese fights you, let it sit at room temperature another ten minutes. Forcing cold cream cheese just makes a mess.

5. 5

   Season in layers

   Add the garlic powder, cayenne, smoked paprika, black pepper, and salt to the cream cheese mixture. Stir to incorporate. Now here's where you taste. Dip a clean spoon, try it, and adjust. Want more heat? Add another pinch of cayenne. The spices need to wake up the richness, not hide behind it. At Lagniappe, I always tell my cooks: season, taste, adjust. That's the bayou way.

6. 6

   Fold in cheese and pimentos

   Add the freshly grated cheddar to the bowl. Grating your own makes all the difference because pre-shredded cheese is coated with cellulose that prevents proper melding. Fold everything together until the cheddar is evenly distributed. Add the drained pimentos and fold again gently. You want to see those little red jewels throughout, not mashed into oblivion.

   For a chunkier spread with more character, fold in half the pimentos whole and pulse the other half in a food processor before adding.
7. 7

   Final taste and rest

   Give the finished pimento cheese one more taste. The flavors will develop as it sits, but you want it well-seasoned now. Cover and refrigerate for at least thirty minutes. This resting time lets the cheese firm up slightly and allows all those seasonings to get acquainted. You can make this up to three days ahead.

8. 8

   Assemble the crostini

   Spread each toasted crostini generously with pimento cheese, about a tablespoon per slice. Do not be stingy. The bread can handle it, and your guests will thank you. Pile the bacon crumbles on top, pressing them gently into the cheese so they stay put. Scatter fresh chives over everything. Arrange on a platter and serve while the bacon still has its crunch.

Chef Tips

• •Use extra-sharp cheddar if you want more bite. The cheese should announce itself, not whisper.
• •The pimento cheese improves after a day in the refrigerator. Make it ahead and let the flavors marry.
• •For a party, assemble half the crostini and leave the rest as components. Refill the platter with fresh ones so the bacon stays crisp and the bread does not get soggy.
• •A splash of hot sauce or a spoonful of pickled jalapeño brine gives the cheese more personality if you like things with kick.

Advance Preparation

• •Pimento cheese can be made up to three days ahead and stored covered in the refrigerator. Bring to room temperature for thirty minutes before spreading for easier application.
• •Crostini can be toasted up to two days ahead and stored in an airtight container at room temperature.
• •Bacon can be cooked and crumbled up to one day ahead, stored refrigerated. Bring to room temperature before serving so the fat does not taste waxy.
• •Assemble crostini no more than thirty minutes before serving to maintain the crisp texture of both bread and bacon.

Frequently Asked Questions

Nutrition Information

1 serving (about 40g)