Cranberry Bacon Jam and cheese on top of a crusty baguette, topped with chopped walnuts for extra crunch — these crostini are the perfect combination of sweet, smoky, salty and cheesy!
So, this post was originally going to be some kind of way (way way way way) over the top fudge recipe, but I was looking at my calendar, and since I’ve color coded sweet and savory recipes to make sure there’s a balance, it was pretty easy to see that there was absolutely no balance in December. Sweets won out!
Now, I still have way more sweet recipes in December than others, but I’m letting myself get away with it because…. well, it’s my blog. And I can eat cookies the whole month of December if I want to.
But I thought I should have at least a few savory holiday options for you, but I couldn’t let go of my love of cranberries this time of year (Maybe this Cranberry Apple Cider rings a bell? Or these White Chocolate Cranberry Sweet Rolls? Cranberry Chocolate Chunk Blondies?).
And then bacon and cheese because bacon and cheese. I can’t seem to make many appetizers without them.
I used a Smoked Cheddar from a local cheese company, and it was totally unreal. It complements the smokiness of the bacon so well! I just love all of the different flavors and textures in these crostini: sweet, salty, smoky, cheesy flavors. Gooey, chewy, crunchy, saucy textures. It really is everything you want in one bite!
Cranberry Bacon Jam Crostini
written by Ashley Fehr
Ingredients
Cranberry Bacon Jam:
- 1 lb bacon (finely chopped)
- 1 medium onion (finely chopped)
- 2 cloves garlic (finely minced)
- ½ cup brown sugar (lightly packed)
- ½ cup cranberry juice
- ½ cup dried cranberries
- ¼ cup maple syrup
- 2 tablespoons balsamic vinegar
- 1 tablespoon brewed coffee (hot or cold)
Crostini:
- 1 baguette thinly sliced (you'll get about 20 slices)
- 2 tablespoons butter
- 10 slices good quality cheese (cut in half) smoked cheddar, havarti, or gouda recommended
- toasted chopped walnuts, for garnish
- fresh chopped parsley, for garnish
Instructions
Cranberry Bacon Jam
- In a large saucepan, cook the bacon until nicely browned. Remove from pan, saving about 2 tablespoons bacon fat. (Drain the rest off)
- In remaining bacon fat, cook the onions over medium heat until translucent. Add garlic and cook about a minute until fragrant.
- Add bacon back to the pan with the brown sugar, cranberry juice, cranberries, maple syrup, balsamic vinegar, and coffee.
- Cook over medium-low heat (a gentle bubble), for about 30 minutes until thickened and syrupy (there shouldn't be a lot of liquid remaining). Taste and adjust salt and pepper as desired and set aside. (This can easily be made ahead and stored in the fridge, but you may need to warm it before spreading!)
Crostini:
- Line a baking sheet with parchment paper and preheat the oven to 400℉.
- Lightly butter one side of each bread slice, and place on baking sheet with the butter face down. Place pan in the oven for 3-4 minutes, until the bottom is lightly toasted. Flip bread slices and top with cheese. Spoon about 1 tablespoon of bacon jam on top of cheese and place in the oven for 4-5 minutes, until the bacon jam is warmed through and the cheese is melted.
- Top with chopped walnuts and parsley if desired.
Notes
The bacon jam can be made up to a week ahead, which reduces your prep at the time of your even.
Nutrition Information
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Shae says
Would brie be a good replacement for the smoked cheddar?
Ashley Fehr says
I think that would work great!
Camie says
I love this recipe!! I’ve been making this for about 3 years for holidays! I use Irish cheddar cheese-yum!
Can you freeze this jam?
The Recipe Rebel says
Hi Camie! I haven’t tried it myself but a quick google search tells me that you can freeze bacon jam. If you decide to experiment, let me know how it goes!
Camie says
I forgot to let you know how freezing went and it worked out just fine! This recipe was requested yet again for another holiday appetizer!!
Ashley Fehr says
Thank you for sharing!
Lori says
Can this be made with turkey bacon?
Ashley Fehr says
I don’t think it would work well because you need the fat to make the jam
Linda Hadaway says
When do you add the dried cranberries? Read the recipe several times, and can not find where you add them.
Ashley Fehr says
It’s right in step number 3 🙂
Jacqueline Young says
I have made this recipe for every Thanksgiving and now I make just the jam and add it to hamburgers. Every.single.time. I make it, people ALWAYS ask for the recipe! So delish!
Ashley Fehr says
Thanks Jacqueline! I need to try it on burgers!
Karla Escolas says
I got all the ingredients to make this for Thanksgiving, hoping for a different and exciting new app to wow everyone with. So i followed the instructions to make a head of time and 45 mind before ppl were to arrive, i pulled the jam from the fridge and it wad hard as a rock! Couldnt get the jam out to complete, i was so disappointed.
Ashley Fehr says
I’m sorry to hear that! A quick warm in the microwave or on the stove top should have fixed that.
Jennifer Nebeker says
Can you replace the coffee with something else? I don’t drink coffee. Thank you
Ashley Fehr says
You can replace it with water