Pimiento cheese has long been a favorite in our family, so these bite-sized appetizers are a treat! I add Worcestershire sauce and hot sauce to give them a little kick. Caramelized onions create another layer of flavor. You can make the cheese and onions three to five days in advance; they store well. If you need to save time, you can use premade jalapeno pimiento cheese. —Caitlyn Bunch, Trenton, Georgia
Ingredients
- 48 slices French bread baguette (1/4 inch thick)
- caramelized onions:
- 2 tablespoons canola oil
- 2 large onions, chopped
- 1/2 cup beef broth
- 2 tablespoons balsamic vinegar
- 1-1/2 teaspoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Dash dried rosemary, crushed
- Dash dried thyme
- pimiento cheese:
- 2-1/2 cups shredded smoked Gouda cheese
- 2-1/2 cups shredded sharp cheddar cheese
- 1/2 cup mayonnaise
- 2 jars (4 ounces each) diced pimientos, drained
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot pepper sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 9 bacon strips, cooked and crumbled
Directions
- Preheat oven to 400°. Place bread on baking sheets. Bake 4-6 minutes or until light brown.
- In a large skillet, heat oil over medium heat. Add onions; cook and stir 4-6 minutes or until softened. Stir in broth, vinegar, sugar and seasonings. Reduce heat to medium-low; cook 12-15 minutes or until liquid is evaporated, stirring occasionally.
- In a large bowl, toss cheeses; beat in mayonnaise, pimientos, Worcestershire sauce, pepper sauce and seasonings. Spread 1 tablespoon mixture over each baguette slice; top with 2 teaspoons onion mixture. Sprinkle with bacon. Bake 3-4 minutes or until cheese is melted.
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