Ingredients:

  • 8 oz extra sharp cheddar cheese, hand-grated
  • 1/2 cup drained pimento peppers, finely chopped
  • 1/4 cup mayonnaise
  • 2 oz cream cheese, softened
  • 1 tsp Worcestershire sauce
  • 1/4 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1 lb French baguette
  • 4 tbsp unsalted butter, melted
  • 6 slices thick-cut bacon, cooked until crisp and crumbled
  • Fresh parsley, for garnish

Instructions:

  1. Preheat your oven to 375°F (190°C). Slice the baguette into 1/2 inch (1.3cm) rounds. Arrange them on a baking sheet and brush the tops lightly with melted butter. Toast for 6–8 minutes until they are mahogany-colored and crisp to the touch. Let them cool for 2 minutes.
  2. In a medium bowl, beat the softened cream cheese and mayonnaise together until smooth. Fold in the hand-grated sharp cheddar and chopped pimentos. Stir in the Worcestershire sauce, smoked paprika, and garlic powder. Mix until the cheese is evenly coated but still retains some visible shreds for texture.
  3. Using a teaspoon or a small offset spatula, spread a generous dollop of the mixture onto each toasted baguette slice. Sprinkle a pinch of crumbled bacon atop the cheese and garnish with a sliver of fresh parsley.