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Cranberry Bacon Jam Crostini

Prep Time 20 mins
Total Time 1 hr 10 mins
Servings 20

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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!

cranberry bacon jam crostini on a sliced baguette with walnuts and parsley lined up on a sheet pan

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.

overhead image of six cranberry bacon jam crostini on sheet pan

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.

white cake plate with cranberry bacon jam crostini on op and fresh parsley on the side

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!

close up of cranberry bacon jam crostini on sheet pan with walnuts and parsley
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Cranberry Bacon Jam Crostini

5 from 1 vote
These Cranberry Bacon Jam Crostini are a fun a holiday appetizer, loaded with sweet and smoky flavours!
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Cuisine American
Course Appetizer
Servings 20
Calories 274cal

Ingredients

Cranberry Bacon Jam:

  • 1 lb bacon finely chopped
  • 1 medium onion finely chopped
  • 1 tsp minced garlic about 4 cloves
  • 1/2 cup brown sugar
  • 1 tbsp brewed coffee hot or cold, doesn’t matter
  • 1/2 cup cranberry juice
  • 1/4 cup maple syrup
  • 1 1/2 tbsp balsamic vinegar
  • 1/2 cup dried cranberries

Crostini:

  • 1 baguette thinly sliced (you’ll get about 20 slices from one regular length baguette)
  • butter or margarine
  • 20 slices good quality cheese I recommend smoked cheddar!
  • toasted chopped walnuts
  • fresh chopped parsley

Instructions

  • Cranberry Bacon Jam:In a medium pot, cook the bacon until nicely browned. Remove from pot, saving about 2 tbsp bacon fat. (Strain the rest off of the bacon)
  • 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 pot. Add remaining bacon jam ingredients (through to dried cranberries).
  • Cook over medium heat, stirring often (watch carefully so the sugar doesn’t burn), for about 30 minutes until thickened and syrupy (there shouldn’t be a lot of liquid remaining). Set aside. (This can easily be made ahead and stored in the fridge!)
  • Crostini:Spray a baking sheet with non stick spray and preheat the oven to 400 degrees F.
  • Lightly butter one side of each bread slice, and place on baking sheet with the butter facing up. Place pan in the oven for 3-4 minutes, until the bottom is lightly toasted. Flip bread slices and top with cheese slices. 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

I used a half baguette (160g) and got about 12 slices. A full baguette will likely get you about double, and that’s what I’ve accounted for in the recipe. Feel free to make as much or as little as you want — the bacon jam keeps well in the refrigerator and is great on sandwiches, pizza, or right off the spoon!
The bacon jam can be made up to a week ahead, which reduces your prep at the time of your even.

Nutrition Information

Calories: 274cal | Carbohydrates: 19g | Protein: 11g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 474mg | Potassium: 126mg | Sugar: 11g | Vitamin A: 260IU | Vitamin C: 1.1mg | Calcium: 233mg | Iron: 0.7mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Kristi Murawski says

    Don’t think! Just make it!

    Made this for a baby shower, where I doubled the recipe, (needed at least 90) and everyone absolutely loved it. I made it ahead of time, which is the best decision for a shower. All I wish is I would’ve saved a tad for later but that gives me an excuse to make it again.

    I have rave reviews and sent the recipe to at lease 3 people. My daughter was hesitant thinking it was going to be a lot of trouble, but honest if you have a helper in the kitchen it goes daily quickly. You can even have the cheese sliced ahead of time along with the walnuts, which I roasted. Then it’s just assembling and in the oven for a few short minutes.

    So go ahead, make it. I guarantee you’re friends will love it! 🙂

    Ps. I have a great photo but I don’t see where she allows that here. Happy to pass that along too.

    • Ashley Fehr says

      Thanks Kristi! I am so happy to hear that you and everyone loved it! I don’t have anywhere to attach photos — I might need to look into how to do that! If you are on Instagram I would love if you would share and tag me!

      • Kristi says

        Hi Ashley,

        I will certainly that! They were the best!!! And thanks for your reply!

        Kristi

        PS. SO guess why I came here today? lol I came here today because I am making the crostini’s again and I can’t wait to have leftover jam so I can have them any time I have a hankering.

        PPS.Boy, was there typos in my review… but I think ppl were able to figure it out.

        Take care! ?

  2. Angie says

    Hello! Just came across your recipe and I am dying to try it! What do you think about pairing this with baked brie? I would love your input!

  3. Camie says

    I made this for Thanksgiving with Craisons. It was the hit of my dinner!!! I doubled recipe, sharing some with a friend and hoping for leftovers.

    I would love to use it at my daughters baby shower next weekend—CAN I FREEZE IT???

    Thank you for this great recipe!!

  4. Maribeth says

    When you say make in advance, that means I can spread on the toast in advance? Any advice for storage before serving? I assume you serve cold? Thanks!

    • Ashley Fehr says

      Hi Maribeth! You can make the bacon jam in advance, but I wouldn’t spread it on the toast until you bake. I would also serve warm or room temperature as melty cheese is the best!

  5. Jenna says

    I put these out at my friendsgiving and they flew off the plate. I used fresh cranberries instead of dried ones with cranberry juice. I think these will definitely be an appetizer staple moving forward. Thanks for a great tradition addition!

  6. Stephanie says

    Ok, I tried to make the jam last night, and it tasted delicious. I only cooked for 20 minutes since it became syrupy at that point. However, I put it in the fridge to cool so I could assemble them today, and the jam is hard as a rock. 🙁
    Any suggestions?

    • Ashley Fehr says

      Have you tried warming it up? If you have a microwave where you can set it to maybe 50% power, try that in 30-60 second intervals. Or just put it back in a pot over low heat and try warming it until spreadable. Let me know how it goes! I often have leftover bacon jam and haven’t had a problem refrigerating it, so I hope it works out for you!

  7. Kimberly says

    I made the jam a couple of days ago. It came out delicious. I’m looking forward to serving it as an appetizer tomorrow. I am having my Thanksgiving dinner on Friday. Thank you! Great recipe

  8. GN says

    Was cooking on medium and stirred about 2 minutes ago. Ran to basement fridge and came back up to burnt jam only 14 minutes into cooking. May want to adjust and cook on low/medium instead of medium. Defrosting some back up bacon and will try again in the morning. Hoping they turn out to bring as an app to thanksgiving tomorrow. They look delish!

  9. Carrie says

    Hello! These look fabulous and are floating all over the interwebs so I’m sure thousands are drooling and pinning as I did! My question is for the brewed coffee. Is it optional? Or essential? Not one coffee fan in my household so hoping I can leave it out! Thank you!

  10. Rachel @ Bakerita says

    I wish I could grab a few of these off the screen right now – this is my kind of appetizer! Anything with cheese and carbs is a winer, and when you add bacon and cranberries it only gets more amazing.

  11. Amanda says

    I saw these and got an instant craving! These are a perfect holiday appetizer. I’ve never tried bacon jam, but I know that some people have written devotional love poems about it. 🙂

  12. Kelly says

    We’ve been busy packaging up our fudge to give away and as much as I adore it, it’s so nice to see savory options too 🙂 This crostini is just beautiful! I love the cranberry and of course bacon combo 🙂

  13. Dorothy Dunton says

    Hi Ashley! You really have it all here! Bacon jam is such a glorious thing and you have taken it to a new level! Can’t wait to try these!

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