Updated: Mar 28, 2019
In the south we have two staples in the house, one is bourbon and the other is pimento cheese, well we have 3 staples but they ain't no Sweet Tea in this recipe....LOL But lets focus on the bourbon and pimento cheese for now. Growing up we had pimento or a take on it all the time and Lord Honey its a must for me, there's so much you can do with it. And now the bourbon well I didn't grow up with it, Have mercy granny would've killed us for cooking with it, but now I use it in a lot of my dishes, its that one flavor that makes people say "Oh my this is so good, what's the secret" well it is usually bourbon, you get that oaky, woodsy, earth, charred flavor from the bourbon, the alcohol cooks off, well except in this application, cause it ain't cooked. But you can leave it out if you wish.
My "Apple Bourbon Cheese Crostini" will make any party or just everyday special for ya. "It will make you say Great Googly Moogly, while dancing" its so good. I southerned this recipe by doing a biscuit instead of a French bread. Well I'm southern, not southern French, so why not.
Apple Bourbon Cheese Crostini
Jason Smith, FNS
6 pre-baked buttermilk biscuits, cut in half 1/2 cup melted, unsalted butter 8 ounces cream cheese, softened 2 cups shredded mild cheddar cheese 1 teaspoon onion powder 1/2 teaspoon garlic powder Sea salt, to taste Freshly ground black pepper, to taste 3 tablespoons bourbon 1/4 cup jarred pimentos, drained 1/2 cup grated granny smith apples 1 tablespoon smoked paprika 1/4 cup minced parsley
* Preheat oven to 350 degrees. Brush biscuits on all sides with butter and place on baking sheet. Bake until medium brown, 20 to 25 minutes. Remove from oven and let cool.
* In the bowl of stand mixer fitted with the paddle attachment, mix together on low the cream cheese, cheddar cheese, onion powder, garlic powder, salt, and black pepper. Stir in the bourbon, pimentos, and apples.
* Top biscuits with top with bourbon cheese, and sprinkle with paprika and parsley.