Pimiento Cheese & Bacon Crostini

In a mixer fitted with the paddle, combine the white and orange cheddar cheeses. Add the chopped pimientos, mayonnaise, black pepper and garlic powder; blend at low speed. Season the pimiento cheese with cayenne pepper to taste. Cover and refrigerate for 2 hours.

Preheat the oven to 400°F. Spread the pimiento cheese on the toasts, top with the bacon and bake until cheese is melted and browned, about 2 minutes. Serve.