Cheddar Bacon Jam Puff Pastry Bites

• Meat

  • 1 lb Bacon

• Produce

  • 8 Figs, fresh or dried
  • 2 Garlic cloves
  • 1 Red onion, large

• Baking & Spices

  • 1/2 cup Brown sugar
  • 1 pinch Red pepper flakes

• Oils & Vinegars

  • 1/2 cup Apple cider vinegar

• Bread & Baked Goods

  • 2 sheets Puff pastry

• Drinks

  • 1/2 cup Coffee

• Dairy

  • 1 1/2 cups Cheddar cheese

Found on keviniscooking.com

Description

Directions

• For the Fig Bacon Jam: In a large skillet, cook chopped bacon over medium heat, stirring occasionally, until fat is rendered and bacon is browned, about 15 minutes. Using a slotted spoon, remove bacon to plate lined with paper towels to drain.
• Remove all but 1 tablespoon of bacon fat from skillet (See Note 1) and over medium heat, sauté red onions and garlic, and cook until onions are translucent, about 5 minutes.
• Add figs (See Note 2), brown sugar, apple cider vinegar, coffee (See Note 3) and pinch of red pepper flakes (See Note 4) and bring to a boil, stirring and scraping skillet with a wooden spoon, about 2 minutes. Add bacon back to the skillet and stir to combine. Continue to cook for 2 minutes, mixture should thicken and reduce.
• Allow to cool and scrape into food processor. Pulse several times to a chunky, spreadable jam consistency.
• Refrigerate in airtight container for up to 2 weeks if not using immediately.
• Assembly: Preheat oven to 400°F.
• Thaw puff pastry sheets and place on lightly floured surface. Divide and spread fig bacon jam over each sheet, almost to edges. Divide cheddar cheese over each, topping the fig bacon jam.
• Starting at a short side, roll up like a jelly roll. Using a serrated knife slice each roll into about 12 slices. Place the slices, cut-side down, into greased muffin pan and bake for 15 minutes or until golden brown. Remove from oven, allow to cool slightly and run knife around each muffin mold to loosen and lift out. Serve immediately.

Nutrition