Smoky Maple Bacon Jam Crostini

Allergens

Dairy, Wheat

Ingredients

• 8 slices thick
• cut bacon
• 1/2 cup pure maple syrup
• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 1/2 cup crumbled goat cheese
• 1 loaf of Italian bread or baguette
• Olive oil, for brushing

Instructions

1. Preheat oven to 400°F (205°C). Slice the bread into thin rounds and brush with olive oil. Arrange on a baking sheet and bake until golden and crispy, about 8 10 minutes. Remove from oven and set aside.
2. In a large skillet, cook the bacon over medium heat until crisp. Transfer to paper towels to drain.
3. In a small saucepan, combine the maple syrup, apple cider vinegar, Dijon mustard, smoked paprika, ground cumin, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 5 minutes.
4. Roughly chop the cooked bacon and add it to the saucepan, stirring to combine. Cook for another 2 3 minutes until the bacon absorbs some of the liquid and becomes sticky. Remove from heat and let cool slightly.
5. To assemble the crostini, spoon a generous amount of the Smoky Maple Bacon Jam on top of each crispy round. Finish with a sprinkle of crumbled goat cheese. Serve warm.

Chef’s Insight

The smoky bacon jam can be used as a versatile condiment with various dishes like burgers or sandwiches.

Notes

Serve with a cold beer or refreshing cocktail to complete the BBQ smokehouse experience.