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.