Get ready to wow your guests with these incredible Bourbon Bacon Jam Crostini with Brie! This appetizer features crispy toasted baguette slices topped with creamy brie cheese and a generous spoonful of homemade, sweet, savory, and smoky bourbon bacon jam. I absolutely love making bacon jam – it sounds fancy, but it’s surprisingly easy, and the flavor combination in this recipe is simply divine. These Bourbon Bacon Jam Crostini are perfect for parties, holiday gatherings, or any occasion where you want an impressive yet easy-to-make appetizer.
Why You’ll Love This Bourbon Bacon Jam Crostini
- Irresistible Flavor Combo: The sweet and savory bacon jam pairs perfectly with the creamy brie and crusty bread.
- Elegant Appetizer: Looks sophisticated and gourmet, but is relatively simple to prepare.
- Make-Ahead Friendly: The bacon jam can be made several days in advance.
- Crowd-Pleasing: This appetizer is always a huge hit at parties.
- Unique: The bourbon adds a special touch that makes this bacon jam stand out.
Ingredients for Bourbon Bacon Jam Crostini
Here’s what you’ll need to make this amazing appetizer. The full list with measurements is in the recipe card below.
Bourbon Bacon Jam
- Applewood Smoked Bacon (or bacon of choice) (Meat)
- Small Onion, finely diced (Vegetable)
- Garlic Cloves, minced (Aromatic)
- Dark Brown Sugar (Sweetener)
- Sherry Vinegar (Acid)
- Bourbon (Liquor)
- Maple Syrup (Sweetener)
- Water (Liquid)
- Smoked Paprika (Spice)
- Dijon Mustard (Condiment)
- Fresh Thyme, roughly chopped (Herb)
- Olive Oil (Oil)
Crostini
- Large Baguette (Bread)
- Olive Oil (for brushing) (Oil)
- Creamy Brie Cheese (Dairy)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love these Bourbon Bacon Jam Crostini just as they are, but here are a few fun variations:
- Different Cheese: Try goat cheese, sharp white cheddar, or even a blue cheese instead of brie.
- Make it Spicy: Add a pinch of cayenne pepper or some chopped jalapeños to the bacon jam while it simmers.
- Different Vinegar: Substitute apple cider vinegar or balsamic vinegar for the sherry vinegar.
- Add Nuts: Sprinkle some toasted chopped pecans or walnuts over the brie before adding the jam.
- Vegetarian Option: While difficult to replicate bacon jam, you could make a caramelized onion and mushroom jam as a vegetarian alternative to serve with the brie.
How to Make Bourbon Bacon Jam Crostini
Let me show you how to make these delicious Bourbon Bacon Jam Crostini:
Oven Bake The Bacon
- First, I preheat the oven to 400 degrees Fahrenheit (200°C).
- I line a large rimmed sheet pan with tin foil and top it with an oven-proof wire baking rack.
- I lay the bacon strips in an even single layer on top of the wire rack and bake for 15-20 minutes until crispy.
- I remove the bacon from the oven and let it cool on a paper towel-lined plate. The bacon will continue to crisp as it cools.
Make the Bacon Jam
- In a medium bowl, I combine the sherry vinegar, bourbon, maple syrup, brown sugar, Dijon mustard, smoked paprika, and water. I whisk it together and set aside.
- In a medium sauté pan, I add the diced onion and olive oil and sauté on medium heat for about 10 minutes until the onions are soft and translucent.
- I add the minced garlic and let it cook for about 30 seconds until fragrant.
- I add the brown sugar and bourbon mixture to the pan.
- I turn the heat to medium-low and let it simmer for about 30 minutes until the mixture has reduced and started to thicken.
- While the sauce simmers, I chop the crispy bacon into ½ to 1-inch pieces.
- I add the bacon pieces and chopped fresh thyme to the bourbon mixture and continue simmering for about 5 more minutes.
- I remove the pan from the heat and transfer the bacon jam mixture to a heat-proof bowl. I let it cool at room temperature for 30 minutes.
- Then, I transfer it to the refrigerator for at least 2 hours (or up to 3 days). The bacon jam will thicken significantly as it cools.
Make the Crostini
- I preheat the oven to broil and place the oven rack on the upper third section (about 8 inches from the broiling unit).
- I slice the baguette into ½ inch slices and brush them with olive oil.
- I place the baguette slices, oil side up, on a large baking sheet.
- I broil for about 2 minutes until lightly toasted. I remove immediately once toasted as they will go from lightly browned to burnt very fast!
Assemble and Serve
- I remove the crostini slices from the oven and top each one with a slice of creamy brie cheese while they are still warm.
- Next, I top each with about one tablespoon of the chilled bourbon bacon jam.
- I serve the Bourbon Bacon Jam Crostini at room temperature.
Tips and Tricks for the BEST Crostini
Here are my secrets for making this appetizer truly exceptional:
- Bake the Bacon: Baking bacon on a wire rack is the easiest way to get perfectly crispy bacon with minimal mess.
- Simmer the Jam: Be patient when simmering the bacon jam. Allowing it to reduce properly concentrates the flavors and creates the right consistency.
- Watch the Broiler: Crostini toasts very quickly under the broiler. Keep a constant eye on it!
- Use Good Quality Brie: A creamy, good-quality brie cheese makes a big difference.
- Cool the Jam: Ensure the bacon jam is cooled before topping the crostini, especially if assembling ahead of time, to prevent the brie from melting too quickly.
How to Serve
These Bourbon Bacon Jam Crostini are perfect for:
- Party Appetizers: An elegant and crowd-pleasing choice for any gathering.
- Holiday Spreads: A festive addition to Thanksgiving, Christmas, or New Year’s Eve appetizer tables.
- Cocktail Hour: Pairs beautifully with wine or cocktails.
- Cheese Boards: A fantastic component to add to a cheese or charcuterie board.
Serve at room temperature.
Make Ahead and Storage
- Bacon Jam: The bacon jam is the perfect make-ahead component! It can be stored in an airtight container in the refrigerator for up to 2 weeks.
- Crostini: The baguette slices can be toasted a day ahead and stored in an airtight container at room temperature.
- Assembly: Assemble the crostini just before serving or up to an hour ahead if serving at room temperature.
Leftovers (if any!) can be stored in the refrigerator, but the crostini will soften.
FAQs about Bourbon Bacon Jam Crostini
- Can I use a different type of vinegar?
- Yes, apple cider vinegar or balsamic vinegar can be used, but sherry vinegar offers a specific flavor profile.
- Can I make this without the bourbon?
- Yes, you can substitute beef broth or even a splash of apple juice for the bourbon, but you’ll lose that distinct flavor note.
- How finely should I chop the bacon?
- About ½ to 1-inch pieces work well, providing nice texture in the jam.
Enjoy this sweet, savory, smoky, and utterly delicious Bourbon Bacon Jam Crostini with Brie! It’s an appetizer that’s guaranteed to impress.
Print
Bourbon Bacon Jam Crostini
- Prep Time: 20 minutes
- Chill Time: 2 hours 30 minutes
- Cook Time: 55 minutes
- Total Time: 3 hours 45 minutes
- Yield: 24–30 crostini 1x
- Category: Appetizer
- Cuisine: American
Description
This Bourbon Bacon Jam Crostini is a sophisticated yet easy appetizer featuring crispy toasted baguette slices topped with creamy Brie cheese and a homemade sweet, savory, and slightly smoky bourbon bacon jam.
Ingredients
Scale
For the Bourbon Bacon Jam:
- 1 pound Applewood Smoked Bacon (or other quality bacon)
- 1 tablespoon Olive Oil
- 1 Small Yellow Onion, finely diced
- 2 cloves Garlic, minced
- ½ cup Dark Brown Sugar, packed
- ¼ cup Sherry Vinegar
- ¼ cup Bourbon
- ¼ cup Maple Syrup
- ¼ cup Water
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dijon Mustard
- ½ teaspoon Fresh Thyme leaves, roughly chopped (or 1/4 tsp dried thyme)
For the Crostini & Assembly:
- 1 Large Baguette, sliced into ½-inch thick rounds
- Olive Oil, for brushing
- 6–8 ounces Creamy Brie Cheese, rind removed (optional), sliced
Instructions
1. Cook the Bacon:
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil and place an oven-proof wire rack on top.
- Arrange the bacon strips in a single layer on the wire rack.
- Bake for 15-20 minutes, or until crispy. Cooking time will vary depending on bacon thickness.
- Remove the bacon from the oven and transfer it to a plate lined with paper towels to drain and cool.
- Once cool enough to handle, chop the crispy bacon into ½ to 1-inch pieces. Set aside.
2. Make the Bourbon Bacon Jam:
- Prepare Liquid Mixture: In a small bowl, combine the sherry vinegar, bourbon, maple syrup, brown sugar, Dijon mustard, smoked paprika, and water. Stir well and set aside.
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a medium sauté pan over medium heat. Add the finely diced onion and sauté for about 10 minutes, stirring occasionally, until soft, translucent, and lightly golden.
- Add the minced garlic and cook for about 30 seconds more, stirring constantly, until fragrant.
- Simmer Sauce Base: Add the brown sugar and bourbon mixture to the pan. Increase the heat slightly to bring it to a simmer, then reduce the heat to medium-low. Let it simmer for about 30 minutes, stirring occasionally, until the mixture has reduced and started to thicken into a syrupy consistency.
- Add Bacon and Thyme: Stir the chopped crispy bacon and chopped fresh thyme into the simmering sauce. Continue to simmer for about 5 more minutes.
- Cool Jam: Remove the pan from the heat. Transfer the bacon jam mixture to a heatproof bowl. Let it cool at room temperature for about 30 minutes. The jam will continue to thicken significantly as it cools.
- Chill Jam: Cover the bowl and transfer the bacon jam to the refrigerator to chill completely (at least 2 hours, or up to 3 days).
3. Make the Crostini:
- Preheat Broiler: Position an oven rack in the upper third section (about 6-8 inches from the broiler element). Preheat the oven broiler to high.
- Prepare Baguette: Slice the baguette into ½-inch thick rounds. Arrange the slices in a single layer on a large baking sheet. Brush the top side of each slice lightly with olive oil.
- Broil: Place the baking sheet under the preheated broiler. Broil for about 1-2 minutes, watching very carefully, until the baguette slices are lightly toasted and golden brown. Crostini can burn extremely quickly under the broiler. Remove immediately once toasted.
4. Assemble and Serve:
- Add Brie: While the crostini slices are still warm, place a slice of Brie cheese on top of each one. The warmth will help slightly soften the cheese.
- Top with Bacon Jam: Spoon about one tablespoon of the chilled bourbon bacon jam onto the Brie on each crostini.
- Serve: Arrange the crostini on a platter and serve at room temperature.
Notes
- Bacon: Applewood smoked or another high-quality bacon provides great flavor. Baking on a wire rack yields the crispiest results.
- Bacon Jam Consistency: The jam will thicken considerably as it cools. If it seems too thin while simmering, cook it a bit longer; if it seems too thick once cooled, you can gently reheat it with a tiny splash of water or bourbon.
- Vinegar: Sherry vinegar adds a nice complexity, but red wine vinegar or apple cider vinegar can be substituted.
- Bourbon: Use your favorite bourbon. For a non-alcoholic version, substitute apple juice or additional beef/vegetable broth, though the flavor profile will change.
- Brie: Use a creamy Brie. Removing the rind is optional; some find it slightly tough, while others enjoy the flavor. Let the Brie sit at room temperature briefly before slicing for easier handling.
- Make-Ahead: The bacon jam is best made at least a few hours (or up to 3 days) ahead to allow flavors to meld and the jam to thicken properly. Crostini can be toasted a few hours ahead and stored in an airtight container once completely cool. Assemble just before serving.
- Storage: Store leftover bacon jam in an airtight container in the refrigerator for up to 2 weeks. Assembled crostini are best eaten the same day.