This fig and bacon jam crostini is one of those appetizers that was created a bit on accident but is so good it deserved a spot on the blog! I had leftover bacon jam in the fridge, extra figs from a cocktail shoot, and a baguette that needed to be used ASAP.
I toasted the slices of bread, smeared on some goat cheese, added the sliced figs and bacon jam, and then topped it with a drizzle of honey, fresh thyme, and black pepper. And let me tell you, it is delicious!! There are so many amazing flavors working together and I could just talk about it all day!!
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Ingredient notes
You just need a few ingredients for these crostini, but I've also included my recipe for homemade bourbon bacon jam!
- Fresh figs - You can usually find figs at your local grocery store during the fall through the end of the year, but it really just depends where you're located.
- Goat cheese - You can use plain goat cheese for these crostini, but I found a maple bourbon goat cheese at the grocery store and it was sooooo good with this flavor combo! Honey goat cheese would also be delish! Tip: If you pop the goat cheese in the microwave for 5-10 seconds, it will soften to the perfect spreadable consistency.
- Bacon - Just pick whatever high quality bacon you prefer!
- Bourbon - This is optional but adds extra flavor to the bacon jam!
- Apple cider vinegar - The vinegar helps balance the flavors of the bacon jam.
How to Make Bacon Jam
Cut the bacon into small chunks and add to a medium sized cast iron or enameled skillet (you don't want to use a nonstick pan because then you won't get those super flavorful browned bits). Cook over medium-low heat for about 5 minutes or until enough of the bacon fat has melted to thoroughly grease the pan.
Add in the onion and garlic and continue to cook over medium-low heat, stirring occasionally until the bacon is crispy and the onions are caramelized (30-40 minutes). Try to avoid speeding up the process by turning up the heat; we want to cook this low and slow to give the onions time to properly caramelize.
Once you have that crispy bacon and caramelized onions, add in the brown sugar and cook until fully dissolved (2-3 minutes). Bump the heat up to medium-high and add the bourbon and apple cider vinegar to deglaze the pan, making sure to scrape up all the brown bits on the bottom. Continue stirring until most of the liquid has evaporated (2-3 minutes).
Store in an airtight container in the fridge for up to a week. The bacon fat will solidify in the fridge, so just reheat in the microwave for intervals of 20 seconds to soften again.
How to Make Crostini
Place the slices of bread on a baking sheet and then place in the oven under the broiler for about 5 minutes, or until just starting to toast. Remove from oven.
Spread goat cheese on crostini (you can put the goat cheese in the microwave for about 5 seconds to soften it to a spreadable consistency).
Top each with a small spoonful of bacon jam, a few slices of figs, then drizzle with honey and fresh thyme.
These fig and bacon jam crostini are best eaten immediately!
You can make as many or as few crostini as you wish. I usually make 2-4 per person.
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Recipe Card
Fig and Bacon Jam Crostini
Ingredients
Bacon Jam
- 12 ounces bacon, chopped into 1 inch pieces
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons brown sugar
- ¼ cup bourbon, optional
- 2 tablespoons apple cider vinegar
Crostini
- ½ French baguette, sliced
- 4 ounces goat cheese, softened
- 4-5 fresh figs, sliced
- 2 tablespoons honey
- cracked black pepper
- fresh thyme
Instructions
Bacon Jam
- Cut the bacon into small chunks and add to a medium sized cast iron or enameled skillet (you don't want to use a nonstick pan because then you won't get those super flavorful browned bits). Cook over medium-low heat for about 5 minutes or until enough of the bacon fat has melted to thoroughly grease the pan.
- Add in the onion and garlic and continue to cook over medium-low heat, stirring occasionally until the bacon is crispy and the onions are caramelized (30-40 minutes). Try to avoid speeding up the process by turning up the heat; we want to cook this low and slow to give the onions time to properly caramelize.
- Once you have that crispy bacon and caramelized onions, add in the brown sugar and cook until fully dissolved (2-3 minutes). Bump the heat up to medium-high and add the bourbon and apple cider vinegar to deglaze the pan, making sure to scrape up all the brown bits on the bottom. Continue stirring until most of the liquid has evaporated (2-3 minutes).
- Remove from the heat and set aside.
Assembly
- Place the slices of bread on a baking sheet and then place in the oven under the broiler for about 5 minutes, or until just starting to toast. Remove from oven.
- Spread goat cheese on toasts (you can put the goat cheese in the microwave for about 5 seconds to soften it to a spreadable consistency).
- Top each with a small spoonful of bacon jam, a few slices of figs, then drizzle with honey. Season lightly with fresh cracked pepper and fresh thyme.
- Place back under the broiler for 2 or 3 minutes, until honey is just starting to bubble and edges of bread are browning. Remove from oven and serve right away.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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