Feta & Fiery Bacon-Tomato Jam Crostini

• Meat

  • 3 slices Hickory smoked bacon, slice

• Produce

  • 1 tbsp Basil, leaves
  • 1 tsp Garlic
  • 2 (10 oz containers Grape tomatoes
  • 1 Jalapeno pepper, small
  • 1/4 cup Yellow onion

• Condiments

  • 2 tbsp Balsamic vinegar
  • 1 Jam
  • 1 1/2 tbsp Lime juice

• Baking & Spices

  • 1 tbsp Brown sugar
  • 3 tbsp Granulated sugar
  • 1/4 tsp Kosher salt
  • 1/8 tsp Red pepper
  • 1 Toppings

• Nuts & Seeds

  • 1/8 tsp Cumin

• Bread & Baked Goods

  • 1 10-inch french baguette

Found on nikosfeta.com

Ingredients

• Jam
• 3 slices hickory smoked bacon, each slice cut in half
• 1/4 c. yellow onion, diced
• 1 small jalapeno pepper, seeded and minced
• 2 (10) oz containers grape tomatoes, coarsely chopped
• 2 tablespoons balsamic vinegar
• 1 1/2 tbsp. lime juice
• 3 tablespoons granulated sugar
• 1 tbsp. brown sugar
• 1/4 tsp. kosher salt
• 1/8 tsp. cumin
• 1/8 tsp. crushed red pepper
• Toppings
• 1 tbsp. finely snipped basil leaves
• 1 tsp. garlic, minced
• 1 10-inch french baguette, sliced into 1/2- inch thick slices

Directions

• Jam
• In a 2-quart heavy bottom saucepan, cook bacon over medium heat just until crisp. Remove to paper towels. Remove all of bacon fat except 2 tablespoons and add onion and pepper to saucepan. Cook for 4-5 minutes until vegetables soften, stirring often. Add remaining ingredients. Bring to a boil, stirring often. Reduce heat to low and simmer for 30 minutes. Crumble set aside bacon and stir in with other ingredients. Simmer an additional 15-20 minutes or until mixture is the consistency of jam, stirring often. Remove from heat and cool to room temperature.
• Assembly
• To assemble, spread jam on bread slices, almost to edges. Sprinkle each with about 1 teaspoon crumbled feta cheese and a pinch of basil leaves. Arrange on a platter and serve. Serves 8-10.