This appetizer is BIG trouble for someone like me! I've already admitted to being a pushover for anything with cream cheese and jalapeños, and bacon is practically my best friend! So yeah...I could eat an ENTIRE tray of these no problem! And so could you...and so could your friends. I'm just gonna throw everyone under the bus here to lesson my guilt of over indulging.
Huge thank you to my friend Penny, for sending this recipe over this morning. Yes, I made a mad dash into the kitchen and whipped up a batch. I was feeling spontaneous. Now I'm feeling rather chubby. And Happy. And satisfied. Sometimes you have to live a little! Thank you again, my friend! xo
1 8 oz block cream cheese, softened
2 to 4 jalapeños, roasted
1/2 tsp salt
8 slices bacon, cooked and crumbled
strawberry or raspberry preserves
Roast your peppers over an open flame or under the broil setting of your oven. You want them so their skin is nice and charred all around. When roasting is finished, place them in a bowl and cover; let peppers sweat for about 10 to 15 minutes. Remove from bowl, remove skin, peel, seed, and chop. Mix your chopped jalapenos with cream cheese and salt. Set aside. Slice baguette on the diagonal into 1/2 inch thick slices. Place slices on baking sheet and place under broiler for about 2 minutes. You just want them lightly browned and toasted. Remove slices from oven, top with roasted jalapeño spread. Garnish with crumbled bacon, and small amount of strawberry or raspberry preserves. *Makes approximately 30 pieces.
Go ahead and grin! These are incredible!