Candied Bacon Crostini with Goat Cheese (Print-Friendly Version)
Brown sugar and Dijon coat thick-cut bacon for these goat-cheese crostini. Bake the bacon on a rimmed tray, toast the baguette separately and assemble shortly before serving. Let the bacon cool enough to handle before chopping its sticky coating.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Glazed Bacon
01 -
1 pound thick-cut bacon
02 -
1/3 cup packed brown sugar
03 -
2 tablespoons Dijon mustard
→ Crostini Base
04 -
1 French baguette, cut into 1/2-inch slices
05 -
Olive oil, for brushing
→ Toppings
06 -
8 ounces goat cheese, at room temperature
07 -
2 tablespoons fresh chives, finely chopped
08 -
1 tablespoon fresh thyme leaves
09 -
Freshly cracked black pepper
# How to Make It:
01 -
Heat the oven to 400°F and line a rimmed baking sheet.
02 -
Lay the bacon in one layer without overlapping.
03 -
Stir brown sugar and Dijon together and spread over the bacon.
04 -
Bake about fifteen to twenty minutes, checking early and continuing until cooked and browned without burning the sugar.
05 -
Transfer carefully with tongs and let cool enough to chop.
06 -
Arrange half-inch baguette slices on a separate tray and brush lightly with olive oil.
07 -
Toast about eight to ten minutes, checking and turning as necessary until lightly crisp.
08 -
Mix softened goat cheese with chives and thyme.
09 -
Spread the cheese over the toasted bread and divide the chopped bacon on top. Finish with black pepper and serve promptly.
# Extra Suggestions:
01 -
Bacon releases fat while the sugar mixture heats.
02 -
Look for cooked bacon with a browned coating, not black sugar.
03 -
Toast the half-inch baguette slices on a separate tray brushed lightly with oil.
04 -
Let the cheese soften briefly while preparing the bread, then stir in the chives and thyme.
05 -
Bake the bacon fully and refrigerate it promptly once portioned for cooling.
06 -
Bacon releases fat while the sugar mixture heats. Keep the sweet bacon tray separate from the bread tray: rendered fat and caramelized sugar can soak into the baguette. Let the chopped bacon stop steaming before setting it on the goat cheese. Assemble close to serving, with the remaining toast and topping stored separately until needed.