Recipe
- Makes: About 1½ cups (12 to 16 crostini servings)
- Prep Time: 10 minutes | Cook Time: 35 minutes
Ingredients:
- 1 pound bacon, cut into 1/2-inch pieces
- 1 large yellow onion, finely diced
- 2 shallots, minced
- 2 cloves garlic, minced
- ¼ cup brown sugar, packed
- ½ cup Duplin Winery 2023 Reserve (sweet red muscadine wine)
- ½ cup Duplin Gourmet Muscadine Pineapple Habanero Salsa
- 2 tablespoons apple cider vinegar
- 1 bag toasted crostini, for serving
- 4 ounces goat cheese or brie, sliced, for serving
Crisp the Bacon: In a large skillet over medium heat, cook the bacon pieces until crisp (about 8 to 10 minutes). Use a slotted spoon to transfer the bacon to a paper-towel-lined plate. Pour off all but 2 tablespoons of bacon grease from the skillet.
Caramelize Aromatics: Return the skillet to medium-low heat. Add the diced onion and shallots. Cook slowly for 12 to 15 minutes until soft, translucent, and lightly golden. Stir in the minced garlic and cook for 1 additional minute until fragrant.
Simmer and Glaze: Stir in the brown sugar, Duplin Winery 2023 Reserve, Duplin Gourmet Muscadine Pineapple Habanero Salsa, and applec ider vinegar. Increase heat slightly to bring the mixture to a gentle boil, scraping up any browned bits from the bottom of the pan.
Reduce to Jam Consistency: Return the cooked bacon to the skillet. Reduce heat to low and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the liquid reduces to a thick, syrupy jam consistency.
Cool and Serve: Remove from heat and let cool for 10 minutes (it will thicken further as it cools). If a smoother texture is preferred, pulse very briefly in a food processor. Serve warm spooned over toasted crostini topped with whipped goat cheese or sliced brie.
Make-Ahead Tip: Store in an airtight jar in the refrigerator for up to 1 week. Warm gently in a saucepan or microwave before serving.
