Nueske's Bacon Jam & Goat Cheese Crostini Recipe

Slice and toast

Preheat oven to 375°F (190°C). Slice the baguette on the diagonal into 12–14 slices about 1/2 inch thick. Arrange slices in a single layer on a baking sheet.

Brush each slice lightly with olive oil on both sides (about 2 tablespoons total). Sprinkle with sea salt and black pepper.

Bake until edges are golden and crisp, 8–12 minutes, flipping once halfway. Remove and cool slightly on a rack.

Cook the bacon

Cut bacon into 1/2-inch pieces. In a large skillet over medium heat, add bacon and cook, stirring occasionally, until fat renders and pieces are browned but not burned, about 8–10 minutes.

Using a slotted spoon, transfer bacon to a plate lined with paper towels, reserving about 2 tablespoons of bacon fat in the skillet. If you have less fat, add a little olive oil to make 2 tablespoons.

Sweat the aromatics

Add the diced onion to the reserved bacon fat and cook over medium-low heat until very soft and translucent, about 10–12 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in the brown sugar, apple cider vinegar, maple syrup, water, black pepper and red pepper flakes (if using). Bring to a gentle simmer and scrape up any browned bits from the skillet.

Return the cooked bacon to the skillet. Reduce heat to low and simmer, stirring occasionally, until mixture is thick and jammy, about 8–12 minutes. Taste and add lemon juice to brighten and adjust seasoning with more pepper or a pinch of salt if needed.

Remove from heat and let cool slightly. For a smoother jam, pulse the mixture 3–4 times in a food processor or use an immersion blender briefly — leave some texture so bacon pieces remain identifiable. Transfer to a bowl and let cool to room temperature; bacon jam will thicken further as it cools.

Spread about 1 teaspoon of goat cheese on each crostini slice. If goat cheese is firm, soften with a fork and whisk in a teaspoon of cream or yogurt to reach spreadable consistency.

Top each crostini with 1 heaping teaspoon of cooled bacon jam (about 1/2 tablespoon).

Sprinkle each crostini with a small pinch of fresh thyme leaves and, if desired, a tiny drizzle of honey (about 1/8 teaspoon) to accentuate sweetness.

Garnish with microgreens or chopped parsley for color. Serve immediately at room temperature.