Cointreau Pimento Cheese

2 garlic cloves, finely minced 
½ c dukes mayonnaise 
1 T durkee sauce 
1 t ground mustard powder 
3 T cointreau 
3 red bell peppers 
1 ½ c white sharp or extra sharp cheddar cheese - grated 
1 ½ c yellow sharp or extra sharp cheddar cheese - grated 
½ c parsley - chopped 
1 jar Emily G's Roasted Red Pepper Jam
40-50 toasted french baguette rounds (store bought or make your own)  

 
Roast red peppers in a foil-lined baking sheet at 450o for 30-40 minutes, turning peppers every 10 minutes so that they blister evenly. Remove peppers from oven and transfer to a glass bowl. Cover tightly with plastic wrap. When cool enough to handle, remove from bowl and peel/core/seed the peppers and then chop into 1/2" pieces. Put roasted, chopped peppers into a large bowl.

Grate both yellow and white cheddar and add to the bowl with the peppers. In a food processor, pulse garlic cloves until finely minced. Add mayonnaise, durkee sauce, mustard powder, and cointreau to the food processor and blend until smooth. Pour sauce over cheese/peppers and mix with a spatula. Chop parsley and add to the pimento cheese mixing well. Spoon 2-3 tsp of pimento cheese onto each baguette round and spread. Top each with 1 tsp of jam. 
Makes 40-50 pieces 

Recipe Contributed by: 
Lyndsey Pearson, Simply Served