Bacon Jam Recipe

Prepare bacon

Cut bacon into 1/2-inch pieces. Place in a large cold skillet and cook over medium heat, stirring occasionally, until fat is rendered and pieces are browned but not crisp, about 10–12 minutes.

Sauté aromatics

Using a slotted spoon, transfer about 2 tablespoons of rendered bacon fat to a separate medium skillet (reserve remaining fat in the bacon pan). Add diced onion and shallots to the fat and cook over medium heat until soft and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Combine and simmer

Return the bacon to the skillet with the onions. Stir in brown sugar, apple cider vinegar, maple syrup, hot coffee, Dijon, smoked paprika, black pepper, red pepper flakes and water. Bring to a low simmer, reduce heat to medium-low and cook, stirring occasionally, until mixture is thick and jammy and most liquid is evaporated, about 25–30 minutes. Smash some of the bacon pieces with a potato masher or back of a spoon for a spreadable texture.

Finish and cool

Taste and add kosher salt as needed. Remove from heat and let cool to room temperature; jam will thicken further as it cools. Transfer to a jar and refrigerate if not using immediately (keeps up to 2 weeks refrigerated).

Preheat oven to 400°F (200°C). Slice baguette into 1/2-inch slices. Brush both sides lightly with olive oil and arrange in a single layer on a baking sheet. Sprinkle with sea salt.

Bake until golden and crisp, about 8–10 minutes, flipping once halfway through. Remove and cool slightly.

Preheat oven to 350°F (175°C) if not already heated. Place the brie wheel in a small ovenproof dish. Score the top rind lightly in a crisscross pattern. Drizzle honey over the top and sprinkle thyme leaves.

Bake for 10–12 minutes until the center is soft and the cheese is warm but the rind still holds shape. Remove from oven and let rest 2 minutes.

To assemble, spoon warm bacon jam onto crostini, place a small piece of baked brie on top (or spread brie on the crostini then top with jam), garnish with a few thyme leaves and serve immediately.