To roast the peppers either hold over a flame on stove, grill or put under broiler until charred. Put the charred peppers into a paper sack and close and let stet for about 15 minutes. Remove the skin from the peppers and finely chop.

Mix the peppers with all the other ingredients, except for the bacon and the bread slices. The mixture will be a little loose. Refrigerate for 2-3 hours. It will be firmer once it is chilled. You can add a little more cheese to reach the desired consistency.

For the brushetta, brush slices of the baguette with a little olive oil and brown the slices in a 375° oven until nicely browned. Cool. Spread with pimento cheese and top with a few pieces of fried, crumbled bacon. Serve and enjoy.

Notes:

I left out the vinegar that Fleet's Landing added to their pimento cheese and cut back on the Worcestershire Sauce. They called for 1 1/2 oz. and I put 1 teaspoon.

Additions:

If you want a more creamy pimento cheese you can add 3 oz. of cream cheese softened and use your stand mixer to beat it all together. Or you could actually use as a base an 8 ounce package of Velvetta (yikes) to give it a creamier texture.

Here are some other additions you may or may not like:

Grated Onion

Paprika

Pickled jalapeño peppers, chopped

Pickle relish

Black or Green olives, chopped

Dash of Tabasco sauce

cayenne pepper