Bacon Jam Crostini

Makes: 12 servings

Ingredients:

¼ lb/230 g thick-cut bacon, chopped in 2-in/50-mm pieces
¼ cup/60 g shallots, chopped roughly
2½ Tbsp onion, diced small
⅓ cup/80 ml Bulleit® Bourbon whiskey
2½ Tbsp dark brown sugar
⅓ cup/80 ml honey
¼ tsp red pepper flakes
12 slices of French baguette, bias cut ¼-in/6-mm
¾ cup/180 ml extra virgin olive oil
Kosher salt and black pepper, freshly ground
6 oz/170 g Laura Chenel’s Chèvre goat cheese
2 oz/50 g baby arugula/rocket
4 oz/115 g watermelon radishes, sliced, quartered
8 tsp Meyer Lemon Vinaigrette (see recipe below)

Instructions:

  • Render bacon in saucepan over medium heat.
  • Add shallots and onion after 5 minutes. Continue to render for another 15 minutes, making sure bacon does not get crispy.
  • Deglaze pan with whiskey and flame off. Add brown sugar and honey. Cook mixture down for 8 minutes, then remove from heat. Mixture should be slightly loose.
  • Place mixture in food processor and add red pepper flakes. Pulse until texture is similar to jam. Remove from processor and let cool.
  • Brush both sides of baguette slices with olive oil, season with salt and pepper to taste, and grill until slightly crispy on one side.
  • Spread ¾ oz/20 g of jam over each baguette slice, covering them completely.
  • Crumble ½ oz/15 g of goat cheese on each slice. Place under broiler for 15 seconds to warm.

Tip: Organize all of your ingredients and tools prior to cooking anything. The French call this "mise en place" which translates to "put in place."

MEYER LEMON VINAIGRETTE

Makes: 2 cups/475 ml

Ingredients:

1¼ Tbsp Dijon mustard
½ tsp basil, dried
¼ cup/60 ml sherry vinegar
½ cup/120 ml maple syrup, pure
1½ Tbsp Meyer lemon juice, fresh
¾ cup/180 ml extra virgin olive oil
1 tsp salt-and-pepper mixture
1 tsp white truffle oil

Instructions:

  • Combine mustard and dried basil in bowl.
  • Blend vinegar, syrup, 1 Tbsp lemon juice, and garlic until mixed. Add mustard-and-basil mixture.
  • Pour in olive oil and season with salt-and-pepper mixture.
  • Fold in truffle oil and remaining lemon juice.