Pickled Pepper and Onion Crostini with Jalapeno White Cheddar Spread

Ingredients - Pickled Peppers

• 4 cups Fajita Blend, Preferred Fresh Cuts, VE 004786

• 1 cup Apple Cider Vinegar, Woeber’s, VE 046001

• 1 cup Water

• 2 tb Sugar, Pioneer, VE 039801

• 2 tsp Kosher Salt, Diamond, VE 066782

• 1 tsp Whole Black Peppercorns, McCormick, VE 071920

• 2 Garlic Cloves, smashed, Pro Act, VE 007099

Ingredients - Jalapeno White Cheddar Spread

• 2 cups Sharp White Cheddar, shredded, Farm Country, VE 074036

• 4 oz Cream Cheese, softened, Philadelphia, VE 074114

• 1/4 cup Mayonnaise, Highland Market, VE 032364

• 1/4 cup Pickled Jalapeño, Cool Crisp, VE 031158

• 2 tsp Pickled Jalapeño Juice

• 1 tsp Worcestershire Sauce, French’s, VE 070511

• ½ tsp Garlic Powder, McCormick, VE 039573

• ½ tsp Smoked Paprika, McCormick, VE 086259

• Salt & Pepper, to taste

• 20 Large Crackers or Crostini

• Cilantro, chopped, Pro Act, VE 007196

Directions

For the pickled onion & pepper: combine vinegar, water, sugar, salt, peppercorns and garlic in a small sauce pot. Bring to a simmer to dissolve the sugar and salt. Chop peppers and onions into 2 inch pieces. Place sliced peppers and onion in a bowl and pour the hot pickling liquid over the vegetables. Cool at room temp for 30 minutes. Cover and store in the cooler.

Yields 4 shareable portions