(BJLT) Bacon Jam Lettuce and Tomato Crostini
8
servings20
minutes45
minutesWe think Bacon Jam is chunky liquid gold!! and super yummy to eat alone. But we included the jam and some summer roma tomatoes to create a classic BLT crostini. Perfect for entertaining or tailgating!
Ingredients
- Bacon Jam
1 lb. of bacon
1 Tbsp. of olive oil
1 small sweet onion, finely chopped
1 poblano pepper, finely chopped
2 cloves of garlic, minced
1/2 tsp. of smoked paprika
1 tsp. of chili pepper paste, we used Amore Chilli Pepper Paste
1/4 cup of bourbon, we used Thistle Finch Black Coffee Whiskey
1/4 cup maple syrup
1 Tbsp. of fig balsamic glaze, we used Wegmans
1/2 cup of coconut sugar, we used Bob’s Red Mill Organic Sugar
- Crostini
1 baguette
2 Tbsp. of olive oil
2 Tbsp. of mayo
1 small head of butter lettuce
3 roma tomatoes, diced
Kosher salt and freshly ground pepper to taste
Directions
- Bacon Jam
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Place the bacon on the baking sheet and bake for 20-25 minutes or until crispy. Remove the bacon and transfer to a paper towel- lined plate. When coolm break into small pieces and set aside.
- In a medium size pot, heat olive oil. Add onion, and pepper, cook over medium heat about 5-7 minutes or until soft and caramelized. Add garlic and cook for about one more minute.
- Add smoked paprika and chipotle paste, stir to combine.
- Add bourbon and maple syrup. Bring to a boil and continue to stir about 2-3 minutes. Add coconut sugar and vinegar, continue to stir an additional 3 minutes.
- Reduce heat to low heat and add chopped bacon and simmer for about 10 minutes. The mixture will continue to thicken and look like jam.
- Crostini
- Preheat oven to 350 degrees.
- Cut baguette into approximately 1/4- 1/2 inch slices, brush olive oil on each slice. Bake for approximately 5-7 minutes or until bread is golden brown.
- Spread slices with mayo, layer with lettuce, bacon jam, and tomatoes. Top with salt and pepper.
