Check out what my pal Audrey from the Melady Cooks blog had to say about this wonderful recipe:
My only criticism would be that I’d have liked the crostini to be buttered. Still crispy, but buttered before toasting so that there was a nice buttery tone to the finished crostini as well. This might be my personal preference and is definitely is an optional suggestion I added to the recipe. It was excellent without the butter thing!
I really have nothing bad to say about this delicious bacon jam recipe. I am a mega fan of bacon so this stuff is right up my alley!
Ingredients
12-ounce package Black Label smoked bacon; diced
1 large Gala apple, cored and diced
1 large yellow onion, diced (about 1 cup)
2 shallots, sliced (I used green onions)
1 tablespoon Dijon mustard
2 ½ tablespoons Domino brown sugar
¼ cup balsamic vinegar
1 shot of espresso (I used instant, dissolved in 1/4 cup hot water)
salt & pepper to taste
toasted slices of baguette (butter is optional) or crackers
Instructions
In a large skillet, fry bacon until it has started to crisp and is browned, about 12 minutes.
Drain all but 1 tablespoon of the fat and the bacon from the skillet and add remaining ingredients. Stir to combine, cover the pan and reduce heat to medium low. Cook for 20 minutes undisturbed.
Remove the cover, stir and then partially cover the pan. Continue to cook until most of the liquid is gone and the onions are a deep brown color. The mixture should be thickened and resemble a jam.
Taste test and add salt & pepper if necessary. Remove from the heat and allow to cool. Place in small jars and refrigerate until used.
Let the bacon jam come to room temp again before serving.
I serve bacon jam spread on a crostini garnished with crumbled goat cheese and a sprig of parsley. Or layer a cracker or crostini with a slice of brie or other cheese then top with bacon jam. As mentioned previously, buttering the baguette slices before toasting would be a nice touch.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Enjoy bacon jam on just about anything. I like to eat mine on top of scrambled eggs.
Thank you Melady Cooks for this great recipe.
