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Ham and Cheese Crostini with Bourbon Bacon Jam
Chef Original
Cooking Instructions
Cook the bacon in two frying pans to allow for room for it to crisp up properly. Cook over medium heat until it browns perfectly. You want the bacon a little crisper with as little visible fat as possible. Transfer to paper towels to drain excess fat off.
Pulse your shallots and onions in the food processor or cut them by hand.
Leave about 1 to 2 tablespoons of the fat in one of the pan. Add shallot and onion to the pan, cook over medium heat until they start to caramelize. Add the garlic and cook for about one more minute.
Add the chili powder and smoked paprika, stir to combine.
Increase heat to high and add the bourbon (carefully) and maple syrup. Bring to a boil, stir and scrape the pan so all the little bacon bits comes loose Continue boiling for about 2 to 3 minutes.
Add vinegar and brown sugar, continue to boil for about 3 minutes.
Using a sharp knife cut the bacon into small pieces. You can also tear it by hand so it looks more rustic, not too perfect. Personal choice. Toss the bacon into the pan, reduce heat to low and simmer for about 10 minutes, the mixture will thicken and look jam like in the process. Turn off the stove top. Drain any excess fat off the bacon. Makes About 3 cups of Bourbon Bacon Jam
Slice bread into ½ to ¾ pieces, should yield 18-24 slices. Lightly brush with olive oil, on other side evenly spread mustard. Place bread olive oil side down on low temperature grill and then add cheese slice and ham slice. Grill until warmed and cheese is slightly melted (approximately 4-5 minutes).
Spoon Bacon Jam onto Crostini
Pulse your shallots and onions in the food processor or cut them by hand.
Leave about 1 to 2 tablespoons of the fat in one of the pan. Add shallot and onion to the pan, cook over medium heat until they start to caramelize. Add the garlic and cook for about one more minute.
Add the chili powder and smoked paprika, stir to combine.
Increase heat to high and add the bourbon (carefully) and maple syrup. Bring to a boil, stir and scrape the pan so all the little bacon bits comes loose Continue boiling for about 2 to 3 minutes.
Add vinegar and brown sugar, continue to boil for about 3 minutes.
Using a sharp knife cut the bacon into small pieces. You can also tear it by hand so it looks more rustic, not too perfect. Personal choice. Toss the bacon into the pan, reduce heat to low and simmer for about 10 minutes, the mixture will thicken and look jam like in the process. Turn off the stove top. Drain any excess fat off the bacon. Makes About 3 cups of Bourbon Bacon Jam
Slice bread into ½ to ¾ pieces, should yield 18-24 slices. Lightly brush with olive oil, on other side evenly spread mustard. Place bread olive oil side down on low temperature grill and then add cheese slice and ham slice. Grill until warmed and cheese is slightly melted (approximately 4-5 minutes).
Spoon Bacon Jam onto Crostini