Bacon Jam and Goat Cheese Crostini
This year I've started sharing dishes that are the go-to recipes in my repertoire. These are dishes that I've made more than once that not only pass my own tests but those of friends and family.
Several years ago I found a recipe for Bacon Jam on Not Quite Nigella. The jam is smokey, sweet, tangy, and an altogether luscious condiment. I've made my own adjustments, namely increasing the heat. A simple Google search will show you that many have taken the original recipe and made it their own.
My favorite way to serve it is with a soft creamy goat cheese on crisp slices of baguette.
As I said, the main change I made was to add more heat to the overall recipe. I chose to forgo the Tabasco sauce - it's not my favorite hot sauce. Instead I added crushed red pepper and cayenne pepper (I said I liked heat). I do reduce the amount of heat when I make this for others - I want them to enjoy a bit of the spiciness without killing their taste buds.
In the final step when processing the jam, I only pulse it a few times until the bacon resembles little pearls maybe slightly larger than tobiko.
The nice thing about this appetizer is everything can be made in advance. Before serving I let the cheese sit out a bit so it's easily spreadable and I heat up the bacon jam just slightly. I don't want it hot but I don't want it cold straight from the refrigerator.
Several years ago I found a recipe for Bacon Jam on Not Quite Nigella. The jam is smokey, sweet, tangy, and an altogether luscious condiment. I've made my own adjustments, namely increasing the heat. A simple Google search will show you that many have taken the original recipe and made it their own.
My favorite way to serve it is with a soft creamy goat cheese on crisp slices of baguette.
As I said, the main change I made was to add more heat to the overall recipe. I chose to forgo the Tabasco sauce - it's not my favorite hot sauce. Instead I added crushed red pepper and cayenne pepper (I said I liked heat). I do reduce the amount of heat when I make this for others - I want them to enjoy a bit of the spiciness without killing their taste buds.
In the final step when processing the jam, I only pulse it a few times until the bacon resembles little pearls maybe slightly larger than tobiko.
Process the jam to form little bacon "caviar" |
The nice thing about this appetizer is everything can be made in advance. Before serving I let the cheese sit out a bit so it's easily spreadable and I heat up the bacon jam just slightly. I don't want it hot but I don't want it cold straight from the refrigerator.
Prep the toasts the night before and store in an airtight container when cool |
Bacon Jam and Goat Cheese Crostini
adapted from notquitenigella.com
Prep time: 10 MinCook time: 2 H & 25 MInactive time: 5 MinTotal time: 2 H & 40 M
Ingredients
For the bacon jam:
- 1 pound smoked bacon
- 1 medium onion, diced
- ½ teaspoon crushed red pepper (or to taste)
- 4 cloves garlic, minced
- 3 tablespoons brown sugar
- 1 cup coffee
- ¼ cup apple cider vinegar
- ¼ cup maple syrup
- ⅛ teaspoon cayenne pepper (optional or to taste)
For the crostini
- Soft goat cheese
- 1 baguette
Instructions
For the bacon jam:
- In a heavy bottomed pan fry the bacon in batches until just starting to crisp. Drain on paper towel while frying the remaining bacon. Chop into 1" pieces.
- Pour off all but about a tablespoon of the bacon fat, reserving the excess for another use.*
- Add the onion and crushed red pepper. Cook until the onion is translucent, about 5 minutes. Add the garlic and fry until fragrant, don't burn the garlic.
- Return the bacon to the pot and add the brown sugar, coffee, vinegar, maple syrup, and cayenne. Bring to a boil then lower the heat and simmer for 2 hours. Add ¼ cup of water every 25-30 minutes.
- After two hours, allow the jam to cool for 5 minutes before pulsing in a food processor - about 3-5 pulses for a "caviar" type consistency.
For the toasts:
- While the jam is cooking, preheat the oven to 300 degrees.
- Slice the baguette on the diagonal in slices and arrange in a single layer on a baking sheet. Bake for 10-15 minutes or until the toasts are dry but not brown.
- Remove from the oven and set aside until ready to serve.
To serve:
- Arrange the toasts, bacon jam, and goat cheese on a serving platter and allow guests to assemble their crostini.
Comments