Creamy Potato Soup with Bacon

Cranberry Bacon Jam Crostini


“This is the perfect little holiday or game day appetizer! I whipped up this cozy season starter using Kayem’s new extra-thick cut Maplewood Bacon & these little crostinis went fast!”

Cranberry Bacon Jam Crostini


1 package thick cut Kayem Maplewood bacon

1 onion, minced

1 teaspoon salt

1/4 cup brown sugar

1/4 cup red wine vinegar

1/2 cup cranberry juice

salt and pepper, to taste

1 baguette (sliced)

8 ounces smoked cheddar cheese

  • Preheat oven to 400ºF. Cover a baking sheet in foil and lay bacon in a single layer in the pan. Bake for 20-25 minutes, or until crispy. Coarsely chop or crumble cooked bacon; set aside.
  • Heat 2 tablespoons of bacon fat from the baking sheet to a skillet over medium heat. Add onion and cook for 5-10 minutes, or until golden brown. Add salt, brown sugar and red wine vinegar and stir until combined.
  • Add cooked bacon (reserving some for topping), cranberry juice, dried cranberries and season with salt and pepper to taste. Stir and cook for 10-15 minutes, or until the jam thickens and turns brown.
  • Preheat oven to high broil. Place baguette slices in an even layer on a baking sheet sprayed with nonstick cooking spray. Top with sliced cheese and a tablespoon of cranberry bacon jam.
  • Place baking sheet in the oven and broil for 1-2 minutes, or until cheese is melted. Remove from the oven and garnish with additional bacon crumbles. Serve warm.