A Southern specialty and the best pimiento cheese! It only gets better topped with a juicy Georgia peach slice and a few leaves of arugula
Preheat oven to 400F. On a baking sheet lined with foil, bake the bacon for 10-15 minutes or until crisp. Remove from baking sheet onto a plate lined with paper towels. Set aside to cool. When cool, chop bacon into small pieces.
In a medium frying pan, add olive oil. Sauté red pepper for about 2 minutes. Add the adobo sauce and continue to cook for 1-2 minutes. Remove from the heat. Stir in the bacon, mayonnaise, vinegar, dry mustard, granulated garlic, and black pepper. Transfer mixture to a food processor and add Cheddar cheeses and cream cheese. Pulse on/off until mixture is combined. Transfer to a bowl and use immediately or refrigerate until ready to assemble the toasts.
Toast the bread to a medium toast. Spread with pimiento cheese. Cut bread slice into thirds. Top each third with a peach slice and a few arugula leaves.