Still on the hunt for a finger food that'll complete your Super Bowl Sunday? Consider serving the sliders and wings with a cheesy, toasty Southern snack that'll please just about anyone. Seriously, it's melted pimento cheese, crunchy baguette, and crispy bits of bacon — how can you go wrong?

I love the worry-free factor of these bites. The pimento cheese can be made several days ahead, and the recipe can be halved and still turns out great. I don't have a stand mixer with a paddle attachment, so I hand-mixed the pimento cheese. Win over any Super Bowl fan when you read more.

Pimento Cheese and Bacon Crostini

Pimento Cheese and Bacon Crostini

Ingredients

2 1/2 cups shredded extra-sharp white cheddar cheese
2 1/2 cups shredded extra-sharp orange cheddar cheese
One 7-ounce jar pimientos, drained and finely chopped
3/4 cup mayonnaise
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
Cayenne pepper
40 slices baguette, toasted
4 strips cooked bacon, crumbled

Directions

  1. In a mixer fitted with the paddle, combine the white and orange cheddar cheeses. Add the chopped pimentos, mayonnaise, black pepper and garlic powder; blend at low speed. Season the pimento cheese with cayenne pepper to taste. Cover and refrigerate for 2 hours.
  2. Preheat the oven to 400° Spread the pimento cheese on the toasts, top with the bacon and bake until the cheese is melted and browned, about 2 minutes. Serve.

Makes 3 cups or 40 crostini.