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.
I changed the instructions a bit but 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 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 |
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