Tomato Bacon Jam Bruschetta
Equipment
- 1 large skillet
- 1 Medium saucepan
- 1 Baking sheet
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 measuring cup
- 4 Measuring spoon
- 1 Mixing bowl
- 1 pastry brush
- 1 slotted spoon
Ingredients
- 8 slice thick-cut bacon diced
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 2 clove garlic minced
- 3 cup cherry tomatoes halved
- 2 tablespoon brown sugar packed
- 2 tablespoon apple cider vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoon olive oil for brushing
- 4 ounce fresh mozzarella thinly sliced
- 1/4 cup fresh basil chiffonade
Instructions
- Cook the diced bacon in a large skillet over medium heat until crisp and rendered, about 8–10 minutes.
- Transfer bacon with a slotted spoon to a plate and leave 1 tablespoon of bacon fat in the skillet, discarding excess.
- Add 1 tablespoon olive oil to the skillet, then sauté onion over medium heat until soft and lightly golden, about 6–8 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Add cherry tomatoes, brown sugar, apple cider vinegar, balsamic vinegar, Dijon, red pepper flakes, salt, and black pepper, stirring to combine.
- Simmer over medium-low heat, stirring occasionally, until tomatoes break down and mixture thickens to a jammy consistency, 20–25 minutes.
- Stir the crispy bacon back into the jam and cook 2 more minutes to meld flavors.
- Remove from heat and let the jam rest 10 minutes to thicken further.
- Preheat oven to 400°F (200°C) and arrange baguette slices on a baking sheet.
- Brush baguette slices with olive oil and toast in the oven until edges are golden, 6–8 minutes.
- Top each toast with a slice of fresh mozzarella and return to the oven just until the cheese softens, 1–2 minutes.
- Spoon warm tomato bacon jam over the cheese-topped toasts and finish with basil.
- Transfer bruschetta to a serving platter and serve warm.
Notes
Use ripe, sweet cherry tomatoes for the best jammy texture and balanced acidity; if using larger tomatoes, core and dice them and cook a few minutes longer to reduce excess moisture. You can make the jam up to 5 days ahead and refrigerate it in an airtight container, then warm gently before serving. Taste and adjust sweetness or tang with an extra teaspoon of brown sugar or vinegar to suit your tomatoes. For crisper bread, toast the baguette a touch longer and assemble just before serving to prevent sogginess. Swap mozzarella for whipped ricotta or goat cheese for a tangier profile, and add a light drizzle of balsamic glaze or a crack of black pepper at the end for extra depth.
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