(BJLT) Bacon Jam Lettuce and Tomato Crostini
Recipe by Olive You Most8
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.