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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# 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.

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