Feta & Fiery Bacon-Tomato Jam Crostini
Main Ingredients: Vegetables
Yield: serves 8-10 people
Recipe courtesy of Mary Shivers, Finalist in the 2016 Nikos® "Wave of Flavor" recipe contest
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- Prep
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- Total
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- Serving
- 8-10 people
Ingredients
JAM
- 3 slices hickory smoked bacon, each slice cut in half
- 1/4 c. yellow onion, diced
- 1 small jalapeno pepper, seeded and minced
- 2 (10) oz containers grape tomatoes, coarsely chopped
- 2 tablespoons balsamic vinegar
- 1 1/2 tbsp. lime juice
- 3 tablespoons granulated sugar
- 1 tbsp. brown sugar
- 1/4 tsp. kosher salt
- 1/8 tsp. cumin
- 1/8 tsp. crushed red pepper
TOPPINGS
- 1 tbsp. finely snipped basil leaves
- 1 tsp. garlic, minced
- 1 10-inch french baguette, sliced into 1/2- inch thick slices
Directions
JAM
- In a 2-quart heavy bottom saucepan, cook bacon over medium heat just until crisp. Remove to paper towels. Remove all of bacon fat except 2 tablespoons and add onion and pepper to saucepan. Cook for 4-5 minutes until vegetables soften, stirring often. Add remaining ingredients. Bring to a boil, stirring often. Reduce heat to low and simmer for 30 minutes. Crumble set aside bacon and stir in with other ingredients. Simmer an additional 15-20 minutes or until mixture is the consistency of jam, stirring often. Remove from heat and cool to room temperature.
ASSEMBLY
- To assemble, spread jam on bread slices, almost to edges. Sprinkle each with about 1 teaspoon crumbled feta cheese and a pinch of basil leaves. Arrange on a platter and serve. Serves 8-10.
