By Kansas Living
Bacon Jam Crostini with Goat Cheese
Ingredients
1 baguette, sliced into 1/2-inch slices
2 Tbs. butter, melted
2 Tbs. Olive oil
1 lb. sliced bacon, chopped into 1/2-inch pieces
1 medium white onion, diced
1 Tbs. water or broth
1/4 cup packed dark brown sugar
1 tsp. red wine vinegar
1 tsp. Worcestershire sauce
1 1/2 tsp. smoked paprika
1/4 tsp. red pepper flakes
8 oz. fresh goat cheese, softened
Fresh thyme leaves, for garnish, optional
Instructions
Preheat the oven to 375 F. Place the baguette slices onto a large baking sheet. In a small bowl, combine the butter and olive oil. Using a silicone pastry brush, brush each baguette slice with the butter mixture. Bake the crostini, uncovered, for 10 to 15 minutes or until golden brown; reserve.
Meanwhile, in a large skillet over medium heat, cook the chopped bacon until golden brown and crisped, eight to 10 minutes.
Use a slotted spoon to remove the cooked bacon from the skillet, transferring to a paper towel-lined plate to drain.
Remove all but a couple tablespoons of the bacon fat/drippings from the skillet. Add the diced onions to the skillet; cook until the onions have softened and are beginning to caramelize, eight minutes or so.
Stir in the water, brown sugar, red wine vinegar, Worcestershire sauce, paprika and red pepper flakes, combining well. Return the reserved, cooked bacon to the skillet, cooking and stirring the jam for an additional one to two minutes.
Remove from heat; transfer the bacon jam to a small heatproof bowl, allowing it to cool slightly.
To prepare the crostini, spread each one with a generous amount of goat cheese, then top with a spoonful of warm bacon jam. Garnish with the fresh thyme leaves, if using. Enjoy at once!
