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  • • 1 lb Applewood smoked bacon
  • • 2 Garlic cloves
  • • 1 Onion, Small
  • • 1/2 tsp Thyme, Fresh
  • • 1 tsp Dijon mustard
  • • 1/4 cup Maple syrup
Baking & Spices
  • • 1/2 cup Brown sugar, Dark
  • • 1 tsp Paprika, Smoked
Oils & Vinegars
  • • 1 tbsp Olive oil
  • • 1/4 cup Sherry vinegar
Bread & Baked Goods
  • • 1 Baguette, Large
  • • 6 oz Brie cheese, Creamy
Beer, Wine & Liquor
  • • 1/4 cup Bourbon
  • • 1/4 cup Water


Preheat the oven to 400F and line a large sheet pan with foil.  Add an oven proof wire baking rack.  Lay the bacon strips in a single layer on top of the rack and bake for 20 minutes.

Remove from the oven and let cool on a paper towel lined plate.  Once cool, chop the cooked bacon strips into small pieces.

Now, let’s make the bacon jam.

First, combine sherry vinegar, bourbon, maple syrup, brown sugar, dijon mustard, smoked paprika, and water in a small bowl and set aside.

Sauté diced onions with olive oil using a wooden spoon in a medium skillet over medium heat for about 10 minutes.

Add the garlic stirring frequently for about 30 seconds just until it becomes fragrant.

Next, add the bourbon maple glaze mixture to the skillet with the onions and garlic scraping up any brown bits on the bottom of the pan.

Then reduce to the heat to medium-low and let the brown sugar maple syrup mixture simmer for 30 minutes. Stir occasionally until glaze has thickened into a syrup like consistency.

Then add the crispy chopped bacon and fresh thyme to the bourbon maple glaze. Let simmer on low for five more minutes, then take off the heat. Season with kosher salt and freshly cracked black pepper to taste.

Let cool for at least 30 minutes, then transfer the bourbon maple bacon jam to the refrigerator for at least 2 hours. The bacon jam will continue to thicken as it cools.

Let’s Toast the Crostini!

Preheat the oven to broil and place the oven rack on the upper third section (about 8 inches from the broiling unit). Slice the baguette into ½ inch slices and brush with olive oil. Place baguette slices oil side up on a large baking sheet.

Next, broil the crostini for about two minutes until lightly toasted. Remove immediately once toasted as they will go from lightly browned to burnt very fast.

Lastly, We Will Assemble the Crostini

First, spread a bit of creamy brie on each of the toasted bread slices.

Then, top with one tablespoon of the bourbon maple bacon jam and serve at room temperature.

Alternatively, have your guests assemble their own crostini. Keep the crostini on a plate, the brie to the side and the bacon jam in a small bowl with a spoon. Serving the ingredients separately will ensure the crostini does not become soggy. I hope you love this bacon jam appetizer as much as we do!