Bourbon Bacon Jam Crostini

Get ready to become the appetizer legend at every gathering!

These bourbon bacon jam crostini are the perfect combination of sweet, smoky, and sophisticated – crispy bacon transforms into a glossy, caramelized jam that’s absolutely irresistible when paired with creamy brie and toasted bread.

The magic happens when bourbon meets bacon fat and brown sugar, creating this incredible jam that’s both rustic and elegant.

Each bite delivers layers of flavor – the smokiness from the paprika, the tang from sherry vinegar, and that unmistakable bourbon warmth that makes everything better.

Trust me, you’ll want to make a double batch because this stuff disappears fast!

Ingredients

For the Bacon Jam:

• 1 lb applewood smoked bacon (or bacon of choice)
• 1 small onion, finely diced
• 2 garlic cloves, minced
• ½ cup dark brown sugar
• ¼ cup sherry vinegar
• ¼ cup bourbon
• ¼ cup maple syrup
• ¼ cup water
• 1 teaspoon smoked paprika
• 1 teaspoon Dijon mustard
• ½ teaspoon fresh thyme, roughly chopped
• 1 tablespoon olive oil

For the Crostini:

• 1 large baguette
• Olive oil for brushing
• 6-8 oz creamy brie cheese

Equipment:

• 1 large rimmed baking sheet pan
• 1 oven-safe wire baking rack
• Tin foil

Steps

Oven Baking The Bacon

1. Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with tin foil, then top with an oven-proof wire baking rack. This setup allows the bacon fat to drain away, ensuring maximum crispiness. Lay the bacon strips in an even single layer on top of the wire rack, making sure they don’t overlap – crowded bacon steams instead of crisping.
2. Bake for 15-20 minutes until the bacon is golden brown and crispy. You’ll know it’s done when the bacon has shrunk considerably and sounds crispy when you tap it with tongs. Remove from the oven and transfer to a paper towel-lined plate. The bacon will continue to crisp as it cools – this is normal and exactly what you want for the jam.

Making the Bacon Jam

3. In a medium bowl, combine the sherry vinegar, bourbon, maple syrup, brown sugar, Dijon mustard, smoked paprika, and water. Whisk until the brown sugar is mostly dissolved – this mixture will be your flavor base, so make sure everything is well combined.
4. Heat 1 tablespoon of olive oil in a medium sauté pan over medium heat. Add the finely diced onion and sauté for about 10 minutes until they’re soft and translucent. The onions should be golden and sweet-smelling, not browned – if they’re browning too quickly, reduce the heat.
5. Add the minced garlic and cook for about 30 seconds until fragrant. Don’t let the garlic brown or it will become bitter – you just want to release those aromatic oils.
6. Pour in the bourbon mixture and turn heat to medium-low. Let this simmer for about 30 minutes until the mixture has reduced by about half and started to thicken to a syrup-like consistency. You’ll know it’s ready when you can draw a line through it with a spoon and it holds for a few seconds.
7. While the mixture simmers, chop the crispy bacon into ½ to 1-inch pieces. Don’t worry about making them perfectly uniform – a mix of sizes actually adds nice texture to the final jam.
8. Add the bacon pieces and chopped fresh thyme to the bourbon mixture and continue simmering for about 5 more minutes. The jam should coat the back of a spoon and look glossy.
9. Remove from heat and transfer the mixture to a heat-proof bowl. Let it cool at room temperature for 30 minutes, then transfer to the refrigerator for 2 hours (or up to 3 days). The bacon jam will thicken considerably as it cools – this is essential for proper spreading consistency.

Making the Crostini

10. Preheat your oven to broil and position the oven rack in the upper third section, about 8 inches from the broiling unit. Slice the baguette into ½-inch slices on a slight diagonal for larger surface area. Brush each slice with olive oil on one side only.
11. Place the baguette slices oil-side up on a large baking sheet in a single layer. Broil for about 2 minutes until lightly golden brown. Watch them like a hawk – they go from perfectly toasted to burnt in seconds under the broiler.
12. Remove the crostini from the oven immediately once toasted. While they’re still warm, top each slice with a piece of creamy brie cheese – the residual heat will slightly soften the cheese, making it easier to spread.
13. Top each crostini with about 1 tablespoon of the bourbon bacon jam and serve at room temperature. The contrast between the warm, crispy bread, creamy cheese, and sweet-savory jam is absolutely perfect.

Smart Swaps

• Goat cheese instead of brie (1:1 ratio) – adds tangy contrast to the sweet jam
• Pancetta or thick-cut bacon for different flavor profiles
• Apple cider vinegar instead of sherry vinegar for a fruitier note

Make It Diabetes-Friendly

• Replace ½ cup brown sugar with ¼ cup monk fruit sweetener (reduces carbs by 24g per batch, about 1.2g per serving)
• Use sugar-free maple syrup to cut an additional 12g carbs per batch
• Serve on cucumber rounds instead of bread to reduce carbs from 8g to 2g per serving
• Portion control: Stick to 2-3 pieces per serving to keep total carbs under 15g
• Pairing tip: Serve with raw vegetables or nuts to slow glucose absorption

Pro Tips

• Make the bacon jam up to 3 days ahead – the flavors actually improve with time
• Toast the crostini just before serving to maintain crispiness
• Save that bacon fat! Store it in the fridge for cooking eggs or roasting vegetables