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Saturday, July 16, 2011

Bacon Jam, Avocado and Tomato Bruschetta

Hello, my name is Monique. It's been one week since I first made Bacon Jam and I'm addicted. I've eaten it every day for seven days straight in some way, shape or form.

And now I'm going to be an amazing blog friend and share this recipe with you. Actually, the recipe is already on the blog from last weeks Homemade Bacon Roll post, but you'll find it below as well. This Bacon Jam / Jelly / Marmalade is deep, rich and dark with a hint of sweet and spice. It's divine and will change the way you think about about jam!

One of my initial thoughts was how great this would taste with fresh garden tomato. That thought led me to a BLT which ultimately brought me to this Bacon Jam, Avocado and Tomato Bruschetta. I was testing these out as an appetizer and ate so many I couldn't eat dinner!

The uses for this delectable preserve are endless - spread it on a sandwich or burger, top a fresh tomato or smear it on toast and top with a sunny side up egg. Or enjoy it the Fat and Happy way - with a spoon!

 Fat and Happy Food Blog Tips and Techniques: The lime will help keep the avocado from turning brown, but I suggest making the avocado mash as close to when you are planning on using it as possible.

Bacon Jam, Tomato and Avocado Bruschetta
aka BAT Crostini

2 avocados
2 oz goat cheese
Juice of 1 lime
4 tomatoes
2 small garlic cloves
4 Tbls olive oil
salt and pepper
1 baguette
Bacon Jam (recipe below)

Make the bacon jam first, as this will take about 1 hour. Then slice the baguette, brush with a little olive oil and toast.

In a small food processor (or use a fork) blend together the avocado, goat cheese, lime and a pinch of salt. 

Dice the tomatoes, mince the garlic and toss with a drizzle with the olive oil and fresh black pepper. Set aside.

Place a scoop of the avocado mash on the crostini,  add a spoonful of the diced tomatoes and then a small spoon of the warm or room temperature bacon jam. Serve immediately.

Savory Bacon Jam

12 ounces bacon
1 cup sliced red onion
1 cup sliced yellow onion
1/3 cup brown sugar
1/2 tsp allspice
1 tsp cocoa
1/2 cup raisins
1/8 tsp cayenne pepper (pinch)
4-6 cloves garlic
1/2  cup apple juice
1/2 cup red wine
1 Tbls balsamic vinegar

In a small stock or soup pot, cook the bacon until done but not too crispy. Remove the bacon from the pan and set aside, drain all but 1 tablespoon of the fat. Add the onions and cook uncovered over medium low heat 10 minutes, stir often.

Add the brown sugar, allspice, cocoa, raisins and cayenne pepper; cook on low for 10 minutes covered.

Add in the garlic and cook another 5 minutes covered.

Add in the remaining ingredients, the apple juice, red wine and the balsamic vinegar, cook for 30 minutes covered on medium low.

Remove from heat and cool slightly. Place the bacon jam in a food processor and pulse on low about 20 seconds. If you want a smoother jam, pulse longer.

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