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.