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Candied Jalapeño Cream Cheese Crostini by Magnolia Days

Candied Jalapeño Cream Cheese Crostini

Candied Jalapeño Cream Cheese Crostini is a fantastic appetizer for your next party. It's crunchy, creamy, hot, sweet, and totally tasty.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 16 servings
Author Renee Dobbs

Ingredients

For the candied jalapeños:

  • 12 ounce jar pickled jalapeño slices
  • 3/4 cup superfine sugar
  • Grated zest of 1 lime
  • Juice from 1/2 lime about 2 teaspoons

For the crostini:

  • 1 baguette
  • 2 tablespoons olive oil
  • Sea salt
  • Fresh ground pepper

For serving:

  • 8 ounces soft cream cheese

Instructions

For the candied jalapeños:

  1. Drain and discard juice from the jalapeños. Place jalapeños in a small bowl.
  2. Add sugar, lime zest, and lime juice. Stir to combine. Cover and chill for a minimum of 48 hours or up to 1 week. Stir twice a day while chilling.
  3. Note the sugar will eventually melt and turn into liquid while chilling.

For the crostini:

  1. Preheat oven to 375°F.
  2. Cut baguette into 1/4-inch slices. Place slices on baking sheets.
  3. Brush slices with olive oil. Sprinkle with salt and pepper.
  4. Bake until golden brown and crispy, about 10 minutes. Transfer to a wire rack and cool completely.

For serving:

  1. Option 1: Set out candied jalapeños, crostini, and cream cheese and let everyone assemble their own.
  2. Option 2: Pre-assemble by spreading cream cheese on crostini and top with candied jalapeños.

Recipe Notes

Time stated does not include time for chilling jalapeños (48 hours or up to 1 week).