Thursday, November 10, 2011

Feta Crostini with Tomato, Bacon, and Apple Jam

½ lb. smoked bacon

1 28-oz can diced tomatoes, drained

1 c. sugar

1 medium apple, peeled, cored, and diced

1 small yellow onion, diced

3 T. cider vinegar

1 ½ t. salt

¼ t. ground pepper

1 loaf baguette-style French bread, thinly sliced and toasted

1 8-oz block feta cheese, crumbled

Snipped fresh chives

In a large skillet over medium 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 into small pieces.

In a large saucepan combine the drained tomatoes, sugar, apple, onion, vinegar, salt, pepper, and bacon. Bring to a boil over medium heat and cook, stirring often, for 12 minutes or until apples are tender and most of liquid is reduced. Remove pan from heat; let sit for 5 minutes.

Arrange baguette slices on a serving platter, top with a dollop of warm jam, feta, and chives.

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