Bacon Tomato Jam with Goat Cheese Crostini
Bacon Tomato Jam with Goat Cheese Crostini
Ingredients:
1 lb bacon, sliced
1 medium yellow onion, medium dice
¼ cup vinegar*
¾ cup water*
¼ cup dark brown sugar, lightly packed
1 gluten free baguette, sliced and toasted
1 Tbsp olive oil, brushed onto the crostini
4 oz goat cheese, room temp
*If using fresh tomatoes, use one carton of fresh cherry tomatoes, ¼ vinegar, and ¼ cup water
Yields 12 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Add the sliced bacon to a large, cold skillet and begin rendering over medium heat. This method allows the fat to render more evenly while gradually bringing the bacon to temperature. Once some browning has begun, add the diced onion and cook down until translucent.
After about 15 minutes of sautéing, add the freeze-dried cherry tomatoes, vinegar, and water. The vinegar will help deglaze the skillet while the water helps the tomatoes reconstitute. Add the steak seasoning, and continue cooking everything down. You may also need to add more water by the tablespoon if things aren’t looking lush enough; this recipe is very forgiving and the water will eventually cook down enough.
After about 10-15 more minutes of cooking down, add the brown sugar, and continue to cook and stew everything together for five more minutes.
While the jam finishes, lightly toast your crostini in the oven until lightly golden on each side. A little brushing of olive oil should do the trick. Top your crostini with a good spread of goat cheese, and a spoonful of the bacon tomato jam.
