This jam is the best in the world. We love to serve it as an appetizer with cheese on top of bread or crackers.
For the bacon jam:
500 g bacon, cut in 0,5 cm thick
1 large white onion, thinly sliced
3 tbsp brown sugar
½ tbsp thyme
¼ cup apple vinegar
¼ tsp cayenne pepper
½ cup apple juice
50 g raisins
For the bruschettas:
1 baguette, cut in 1.5 cm slices
250 g smoked cheese, thinly sliced
a little parsley, finely chopped
Bacon jam: In a large skillet, on medium-high cook bacon until fat is rendered and bacon is lightly browned, for 5-20 min. stirring occasionally. Drain on kitchen paper.
Pour off all but 2 tablespoons fat from skillet, add onions and cook until for about 10 minutes until caramelized. Add remaining ingredients, bring to a boil and cook for about 2 minutes stirring and scraping up browned bits from skillet with a wooden spoon. Stir in bacon and a little salt.
Transfer mixture to a saucepan and cook until liquid is syrupy and reaches a jam consistency. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
Preheat your oven grill on high heat. Bake bread slices topped with smoked cheese and 1 tbsp jam, for 5 minutes, until cheese melts and jam spreads. Serve sprinkling with a little parsley.
Photo George Drakopoulos – Food styling: Olivia Webb, Matina Petroutsa
Και η συνταγή στα ελληνικά: Μπρουσκέτες με μαρμελάδα μπέικον και μαύρη σταφίδα