Ingredients

The following ingredients have 22 Servings
  • 1 lb bacon (finely chopped)
  • 1 medium onion (finely chopped)
  • 1 tsp minced garlic (about 4 cloves)
  • 1/2 cup brown sugar
  • 1 tbsp brewed coffee (hot or cold, doesn't matter)
  • 1/2 cup cranberry juice
  • 1/4 cup maple syrup
  • 1 1/2 tbsp balsamic vinegar
  • 1/2 cup dried cranberries
  • 1 baguette (thinly sliced (you'll get about 20 slices from one regular length baguette))
  • butter or margarine
  • 20 slices good quality cheese (I recommend smoked cheddar!)
  • toasted (chopped walnuts)
  • fresh (chopped parsley)

Instruction

  • Cranberry Bacon Jam:In a medium pot, cook the bacon until nicely browned. Remove from pot, saving about 2 tbsp bacon fat. (Strain the rest off of the bacon)
  • In remaining bacon fat, cook the onions over medium heat until translucent. Add garlic and cook about a minute until fragrant.
  • Add bacon back to the pot. Add remaining bacon jam ingredients (through to dried cranberries).
  • Cook over medium heat, stirring often (watch carefully so the sugar doesn't burn), for about 30 minutes until thickened and syrupy (there shouldn't be a lot of liquid remaining). Set aside. (This can easily be made ahead and stored in the fridge, but you may need to warm it before spreading!)
  • Crostini:Spray a baking sheet with non stick spray and preheat the oven to 400 degrees F.
  • Lightly butter one side of each bread slice, and place on baking sheet with the butter facing up. Place pan in the oven for 3-4 minutes, until the bottom is lightly toasted. Flip bread slices and top with cheese slices. Spoon about 1 tablespoon of bacon jam on top of cheese and place in the oven for 4-5 minutes, until the bacon jam is warmed through and the cheese is melted.
  • Top with chopped walnuts and parsley if desired.