Grilled Crostini with Goat Cheese & Wagyu Beef Bacon Sun-dried Tomato Jam
Grilled Crostini with Goat Cheese & Wagyu Beef Bacon Sun-dried Tomato Jam
Cooking Instructions
- 1
PREPARING THE FULLBLOOD WAGYU BEEF BACON AND SUN-DRIED TOMATO JAM
Place a medium-size stainless steel sauté pan over medium-heat.Add the chopped Fullblood Wagyu beef bacon, and cook until crispy (around 5 minutes). Drain off all but 2 tablespoons of fat. Add the thinly sliced sweet onions and sun-dried tomatoes (drained and chopped with the oil reserved). Stir, and cook for around 5-7 minutes until the onions are soft and beginning to brown at the edges. - 2
Add the sugar, red wine, minced garlic, water, chopped thyme leaves, and kosher salt. Bring the liquid to a boil. Then, reduce the heat, and simmer for 30 minutes.
- 3
GRILLING THE BAGUETTE
Heat the grill to medium-high heat, and slice your baguette into 1/4-inch-thick slices.While the grill is warming up, place the baguette slices on a parchment-lined cookie sheet. Brush both sides of the bread with olive oil, and sprinkle with kosher salt and freshly ground black pepper. Place the slices of bread on the grill, and grill the bread on both sides for 3-4 minutes (until lightly toasted). Remove the bread from the grill, and place it on a serving platter. - 4
FINAL STEPS
Smear each grilled crostini with a thin layer of goat cheese.Top with 2 tablespoons of the Fullblood Wagyu beef bacon and sun-dried tomato jam. Garnish with micro greens, serve warm, and enjoy!Please note: These can be stored for 2 weeks covered in the refrigerator or up to 6 months frozen in an air-tight container.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Goat cheese and walnut crostini Goat cheese and walnut crostini
Super easy, super super tasty, and looks fancy. Definitely a recipe where less is more. Don't be tempted to go overboard on the toppings.
Mrsrachaelr -
Wagyu Beef Bacon, Artichoke, And Shallot Dip Wagyu Beef Bacon, Artichoke, And Shallot Dip
-
-
Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini
Salads for dinner don’t have to be boring. This unique twist on a healthy salad is packed full of flavor. The slightly bitter mixed endives are tossed with savory shiitake mushrooms, sweet red grapes, chunks of toasted pecans, and drizzled with a honey-Dijon mustard vinaigrette served with a side of crusty baguette oozing with melted goat cheese and butter. Need we say more? Learn more at www.PeachDish.com.
-
-
Avocado & Vine Ripened Tomato Crostini (small bites) Avocado & Vine Ripened Tomato Crostini (small bites)
After my trip to Barcelona and visiting a Bacaro Bar, I was totally inspired to make these crostini, also known as Pintxos in Spain or Bruschette in Italy. Get creative and add your own toppings.
-
-
Tapenade Crostini Tapenade Crostini
An olive spread that is easy to make for a party appetizer. Make the tapenade in advance and all you have to do is toast the baguette slices come party time. For those that like black olives, it’s a hit.
More Recipes
Comments