Jalapeno Popper Bruschetta
Jalapeno Popper Bruschetta takes two of my favorite appetizers and smashes them into one delectable bite!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16 bruschetta
- 1 Baguette loaf homemade or store bought
- 8 strips thick-cut bacon cut into half
- 8 ounces cream cheese room temperature
- 1/2 cup shredded cheddar cheese
- 2 large jalapenos ends removed, seeded, and diced
Preheat oven to 375 degrees F.
Cut off the ends of the baguette, and then cut the loaf into 16 even slices. Place the cut side up on a baking sheet.
Heat a large skillet over medium to medium-high heat. Arrange as many bacon strips in a skillet as it will hold, and cook until crispy, flipping once. Remove cooked bacon to a paper towel-lined plate to drain. Repeat with remaining bacon until all 16 pieces are cooked.
While bacon cooks, combine cream cheese, cheddar cheese, and jalapenos in a medium bowl.
Spread 1 to 1 1/2 tablespoons cheese mixture evenly over the top of each baguette slice.
Bake for 8 to 10 minutes, or until the cheese is soft and gooey.
Remove bruschetta from the oven, and carefully transfer to your serving plate. Immediately top each bruschetta with a slice of bacon, pressing gently to adhere bacon to the cheese mixture.
Serve warm or at room temperature.