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Bourbon Maple Bacon Jam Crostini

Bourbon maple bacon jam crostini with a dark, sticky jam simmered until thick and jammy, served over hot, golden crostini. The salty-sweet bacon topping is finished with thyme and creamy goat cheese.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 16 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Bacon jam base
  • 1 lb thick-cut bacon Chopped.
  • 1 sweet onion Large, diced.
  • 2 garlic cloves Minced.
  • 0.25 cup bourbon
  • 0.333 cup maple syrup
  • 0.25 cup brown sugar
  • 2 tbsp apple cider vinegar
  • 0.25 cup strong brewed coffee
Crostini and serving
  • 1 baguette Sliced 1/2 inch thick.
  • 2 tbsp olive oil
  • 4 oz goat cheese or cream cheese Softened.
  • 1 fresh thyme For garnish.

Equipment

  • 1 food processor

Method
 

Cook the bacon
  1. Cook the chopped thick-cut bacon over medium heat for 10-12 minutes until crisp, then drain all but 1 tablespoon of fat.
Sauté onion and garlic
  1. Cook the diced sweet onion over medium heat for about 10 minutes until golden, then add the minced garlic and cook for 1 minute.
Simmer into bacon jam
  1. Add the bourbon and scrape up browned bits from the bottom of the pan, stirring until fragrant.
  2. Stir in the maple syrup, brown sugar, apple cider vinegar, strong brewed coffee, and cooked bacon, then simmer on low for 20-25 minutes until thick and jammy with a glossy, sticky texture.
  3. Pulse the bacon jam briefly in a food processor if desired, just to smooth it while keeping some texture.
Bake crostini
  1. Preheat the oven to 400F, then brush the baguette slices with olive oil.
  2. Bake for 6-8 minutes until golden, then transfer to a serving platter while warm.
Assemble
  1. Spread softened goat cheese or cream cheese on each crostini in an even layer.
  2. Top each crostini with a spoonful of warm bacon jam so it sits in a dark, sticky mound.
  3. Garnish with fresh thyme and serve immediately.

Notes

For the smoothest jam, let the bacon jam cool for 5 minutes before pulsing; it thickens further as it sits. Refrigerate leftovers in an airtight container for up to 5 days and rewarm gently. Freezing is not recommended because the texture can thin after thawing. For a dairy-light swap, use a plant-based cream cheese in the same amount for a similar spreadable topping.