Bacon Jam Crostini with Arugula and Apple

How can a Friday the 13th be so bad when you start your morning with Bacon Jam?

Yup, you read it right….

Sticky, sweet, fatty bacon.

Bacon that is chopped up and cooked down until it’s become thick and jam-like. Spread on a toast and then topped with arugula and gala apple slices.

Bacon wards off bad luck, you know.

Yeah, it does and it makes you feel better too…

………And I’m pretty sure I made that one up, hee….

I’m pretty sure I said I’m gonna be on a diet too….

Can I tell you something?..Like  five facts about myself?

Okay.

1. I have a pretty strong affection for bacon…..like really strong.

2. I think I’m bad at socializing. I’m pretty sure I’m an introvert. I could mingle with a lot of people but at the end of the day it would drain my energy. I just recharge with bacon.

3. I love eating soup… even if it’s 40° outside, I’d still eat soup like it’s winter.

4. I don’t use a pillow when I sleep. I could live with just the bed and a blanket.

5. I like smiling and laughing a lot……… No, I’m not crazy.

Thank you for reading my blog. I appreciate you so much.

If I win the lottery today, I’ll make lots of Bacon Jam so everybody can have some.

I don’t think this will last a day in your fridge……

Bacon Jam Crostini with Arugula and Apple

Ingredients:

♥ for the Bacon Jam
1 lb good-quality bacon
1 white onion, finely chopped
3 garlic cloves, chopped
½ cup brown sugar
½ cup coffee, cola or beer {I used coke}
¼ cup maple syrup or honey {I used maple syrup}

♥ for the Crostini
1 french baguette, cut into ½inch thick slices
apple slices
arugula leaves, washed and dried

Directions:

• Roughly chop the bacon and cook it in a heavy pot.
• Transfer to a bowl and remove some of the drippings from the pan leaving just a tablespoon
• Sauté the onion and garlic until soft and starting to turn golden.
• Put bacon back in the pan, add the brown sugar, cola and maple syrup and cook over medium heat for half an hour, or until deep golden and thickened to the consistency of jam.
• You can pulse in the food processor for a finer texture. I like it chunkier.
• Serve warm or cold.
• To make Crostini, toast the baguette slices.
• Layer an arugula leaf on top of the toast, followed by half a teaspoon of bacon jam and topped with a thin slice of gala apple.
• Serve immediately.

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