Monday, October 25, 2010

FETA CROSTINI WITH TOMATO, BACON AND APPLE JAM

tomato apple bacon jam (8)
Here’s a different appetizer, one that’s bound to please all your guests.  The jam is more like a chutney with savory, sweet and sour tastes.  Creamy feta is the perfect  complement to this condiment, but be sure you use a good-quality feta, not the kind you buy in the Kraft cheese section of your store.  Look near the gourmet cheeses to find a top-quality creamy, delicious feta. 
tomato apple bacon jam (5)
Admittedly, this recipe takes a little work on your part.  You do have to cook the jam.  But it’s so worth it to have an appetizer with such unique flavors.  You can find the original recipe on the Better Homes & Gardens website.  It makes about 30 crostini.  If you don’t need that many, try my adapted half version, which yields about 15 crostini. 
Feta Crostini with Tomato, Bacon, and Apple Jam
Adapted from bhg.com
Rating:  8.5 out of 10
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INGREDIENTS:
4 slices of applewood-smoked uncured bacon, diced
15 oz. can diced tomatoes, drained
1/2 cup sugar
1/2 medium apple, pared, cored, diced
1/2 small onion, peeled, diced
1-1/2 Tbsp. cider vinegar
3/4 tsp. coarse sea salt or kosher salt
1/8 tsp. black pepper
1/2 loaf baguette-style French bread,  sliced 1/2” thick and toasted* (about 15 slices)
4 oz. feta cheese, crumbled
Snipped fresh chives

In a small, heavy skillet, cook the bacon until it is just browned, about 5 minutes over medium heat.  Transfer to paper towels to drain. 

In a medium saucepan, combine drained tomatoes, sugar, apple, onion, vinegar, salt, pepper and bacon.  Bring to a boil over medium heat and cook, stirring as needed, for about 12 minutes, or till most of liquid is reduced and apples are tender.  Remove pan from heat; let sit for 5 minutes.  (Or refrigerate till needed and rewarm if you are making this recipe in stages.)

Arrange baguette slices on a serving platter.  Top with a dollop of warm jam, some feta and a sprinkle of chives.  (You’ll note that I forgot the chives, though I had them chopped.) 
Yield:  about 15 crostini

*To toast baguette slices, just arrange them on a baking sheet and bake about 3-4 minutes each side at 400F till crispy and just starting to brown.  

5 comments:

A Year on the Grill said...

I just made my first savory jam, and LOVED it... thanks for the extra hints and recipe, will be working on this

Katy ~ said...

Judy, this looks EXCEPTIONAL! We have an allergic to everything kid but I think she can eat this jam...will just have to serve it on gluten free, dairy free, egg free, soy free, corn free, nut free crackers! This is a keeper!!!

Sophie said...

MMMMM,..Judy!! That looks fab!

Miss Meat and Potatoes said...

Oh my goodness these look great. I love and adore crostini - so perfect with cocktails or a glass of wine. Thanks for sharing this - I'll definitely be trying it!

Holly said...

Looks delish!! Thanks for sharing:) Savory jam-awesome idea!