Recipe courtesy of The Bear Cupboard (www.bearcupboard.blogspot.com)

For Pimiento-Pecan Cheese Spread:

3/4 cup toasted chopped pecans

1 (3 oz.) pkg. cream cheese, or Neufchatel cheese, softened

2-1/4 tsp. minced garlic

1/4 cup mayonnaise

4 oz. Monterey Jack cheese with jalapenos, grated using large holes of box grater

1/2 tsp. Louisiana pepper sauce

1 (10 oz.) pkg. good-quality aged cheddar cheese, grated using large holes of box grater

1 (4 oz.) jar diced pimientos with juice

1/4 cup finely chopped fresh parsley

For Crostini:

1 baguette, sliced

1 jar roasted red peppers, sliced in thin strips

Prepare pimiento-pecan cheese spread:  In work bowl of food processor, pulse pecans till finely chopped.  Transfer to medium bowl.  Combine cream cheese, garlic, mayonnaise and Monterey Jack cheese in work bowl; pulse till smooth; transfer to bowl with pecans.  With spatula, stir in cheddar cheese, pimientos and parsley*.  Refrigerate.

Prepare crostini:  Heat oven to 400F.  Place baguette slices on baking sheet and toast till crisp, about 5 minutes each side.  Spoon some cheese spread on each baguette, then top with some roasted red pepper strips.  Serve immediately, or place back in oven for about 5 minutes to just warm the cheese.  Enjoy!

*Please be sure to add the parsley last.  Otherwise, you might get green cheese spread, as I did the first time I made this.