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Cranberry Bacon Jam Crostini

These Cranberry Bacon Jam Crostini are a fun a holiday appetizer, loaded with sweet and smoky flavours!
Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 20
Calories 274kcal
Author Ashley Fehr

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

Calories: 274kcal | 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