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Million Dollar Bacon Crostini has become my go to party appetizer that never fails to impress This recipe balances creamy tangy goat cheese with sweet and spicy candied bacon on crisp toasted baguette rounds Every bite feels both comforting and a little bit luxe
I started serving these at our family Thanksgiving and now my friends request them at every winter get together The combination of caramelized bacon and creamy cheese is totally irresistible
Ingredients
- Thick cut bacon: Choose a high quality bacon for maximum flavor and texture
- Brown sugar: Adds that signature sweet-glazed crunch, use dark brown sugar for deeper caramel notes
- Water: Helps dissolve sugar for an even coating
- Black pepper: Brings warmth and depth, freshly cracked pepper works best
- Cayenne pepper: Gives a subtle kick, adjust for your heat preference
- Red pepper flakes: Optional for those who like extra spice
- Smoked paprika or maple syrup: Try either after baking for a smokier or sweeter finish
- Large baguette: Use a crusty, fresh baguette for best crunch
- Olive oil: Brush with a neutral tasting or fruity extra virgin olive oil
- Salt and pepper: Enhances the overall balance, sprinkle lightly before toasting
- Fresh garlic clove: Rub on warm toasts if you want a subtle garlicky undertone
- Goat cheese: Select a log for easy spreading, or mix with cream cheese for less tang
- Maple syrup or honey: Drizzle right before serving for a glossy, sweet finish
- Fresh thyme, chives, or candied pecans: Choose your favorite garnish for a pop of color and flavor
Instructions
- Prepare the Bacon:
- Lay foil on a baking sheet and fit a wire rack inside to keep bacon crispy with less mess Mix brown sugar water black pepper cayenne and red pepper flakes in a shallow dish Thoroughly dredge each bacon slice in this mixture so every piece gets coated Arrange on rack without overlapping for even baking
- Caramelize and Cool the Bacon:
- Bake at 375 degrees Fahrenheit turning the bacon halfway through until both sides achieve a glistening caramel crust and the edges curl slightly Let cool fully on the rack so the candy coating hardens and becomes sticky Chop or break into small bite size pieces Once cooled the bacon can sit at room temperature for up to two hours
- Toast the Crostini:
- Slice the baguette into uniform rounds so every piece toasts evenly Arrange the rounds on a sheet drizzle or brush with olive oil and give each a tiny sprinkle of salt and pepper Toast at 375 degrees Fahrenheit flipping once until both sides are golden and crisp If desired rub with a fresh garlic clove for more aromatic depth
- Assemble the Crostini:
- Once the bread is cooled spread a generous layer of goat cheese onto each crostini Top with a pile of candied bacon pieces so every bite has a sweet and savory crunch
- Finish and Serve:
- Drizzle maple syrup or hot honey over each assembled piece for sweet contrast Sprinkle with chopped thyme chives or extra candied pecans for a festive finish Serve immediately for best texture though they do hold well for thirty minutes if needed
The maple pepper bacon is my favorite part I first nailed the spicy sugar glaze for a brunch with my sister and we ended up eating half the batch straight off the pan It tastes great on salads too and my kids beg for the crispy ends
Storage Tips
Store leftover crostini in an airtight container up to two days but know the bread may soften Keep the cheese and bacon separate if making ahead The candied bacon can be stored at room temperature up to two hours or tightly covered in the fridge for three days Recrisp bread in a low oven if needed
Ingredient Substitutions
Swap goat cheese for a whipped feta or a smooth ricotta for a less tangy flavor No bacon Try store bought candied turkey bacon or thin sliced prosciutto brushed with brown sugar For a gluten free version use toasted slices of gluten free baguette or crackers
Serving Suggestions
Serve these with a salad of arugula and citrus or as part of a brunch spread featuring fresh fruit They pair perfectly with sparkling wine or cider Mix and match toppings like fig jam or pomegranate seeds for a seasonal twist
Cultural and Seasonal Context
Crostini originated in Italy as creative ways to use day old bread Many home cooks now experiment with toppings so feel free to adapt this with your favorite seasonal herbs or nuts In winter I love adding candied pecans and hot honey for a cozier touch
Seasonal Adaptations
Use rosemary in winter for an earthy aroma Top with basil or mint in summer for freshness Add pomegranate arils around the holidays for a burst of color
Success Stories
One friend brought these to a neighborhood gathering and they disappeared so fast she made a second tray I have watched a room fall blissfully silent after the first bite
Freezer Meal Conversion
Freeze candied bacon between parchment layers and thaw at room temperature before using Freeze unassembled toasted baguette rounds and crisp them in the oven before assembling Add cheese and toppings after everything is thawed and cooled
This is a showstopper recipe that is simple to pull off yet makes every guest feel special Make the candied bacon ahead and assemble just before serving for the best contrast of textures
Recipe FAQs
- → How do you keep crostini from getting soggy?
Brush sliced baguette lightly with olive oil before toasting until golden and crisp. Serve immediately after assembling for best texture.
- → Can I prepare the bacon ahead of time?
Yes. Caramelized bacon can be made a day in advance. Let it cool completely, then store in an airtight container until ready to use.
- → Are there substitutes for goat cheese?
Cream cheese or whipped ricotta can be used for a milder flavor, or you can blend goat cheese with a little cream cheese for a softer taste.
- → What garnishes pair well with this dish?
Try chopped chives, fresh thyme, or a handful of candied pecans for added crunch. A drizzle of hot honey gives extra kick.
- → How spicy is the bacon?
Heat level is adjustable. Use less cayenne and skip red pepper flakes for mild, or add more for a spicy kick. Maple syrup helps balance spice.