Recipe: Feta Crostini with Tomato, Bacon, and Apple Jam

FETA CROSTINI WITH TOMATO, BACON, AND APPLE JAM

"This recipe takes slightly longer than most of my other starters. But everyone who has tried it insisted I include it in the book. The jam has a brilliant blend of savory, sweet, and tangy flavors that go so nicely with the salty feta and crusty bread. It's worth the extra time."



"The jam can be made ahead and refrigerated for several days or frozen for several months. Thaw frozen jam overnight in the refrigerator, then heat it briefly on the stove before using it. The recipe also intentionally makes a bit more jam than you'll need for the crostini. Try spreading the extra on a bagel with cream cheese or on a grilled cheese sandwich."

FOR THE JAM:
1⁄2 pound smoked bacon
1 (28 ounce) can diced tomatoes, drained
1 apple, peeled, cored, and diced
1 small yellow onion, diced
1 cup sugar
2 1⁄2 tablespoons cider vinegar
1 1⁄2 teaspoons salt
1⁄4 teaspoon ground black pepper
FOR THE CROSTINI:
1 (12 inch) baguette, thinly sliced and toasted (about 18 slices)
1 (8 ounce) block feta cheese, cut into thin slices roughly the size of the baguette slices, or crumbled

TO MAKE THE JAM:
In a large skillet over medium-high heat, cook the bacon until it is just browned, about 5 minutes. Transfer the bacon to paper towels to drain excess fat. Crumble or cut it into small pieces.

In a large saucepan, combine the tomatoes, apple, onion, sugar, vinegar, salt, pepper, and bacon. Bring to a rapid boil and cook, stirring often, for 12 minutes. Remove the pan from the heat and set aside for 5 minutes.

TO MAKE THE CROSTINI:
Arrange the baguette slices on a serving platter, then top with feta and a dollop of warm tomato jam.

Makes 18 crostini
Source: High Flavor Low Labor by J. M. Hirsch