OUR RECIPES
Bacon Appetizer Charcuterie Board
OUR RECIPES
Bacon Appetizer Charcuterie Board
For the candied bacon:
1 lb (500 g) Schneiders® Butcher Cut Double Smoked Bacon
¼ cup Brown sugar
¼ cup (60 mL) Maple syrup
2 tsp Dijon mustard
1 tsp (4 mL) Apple cider vinegar
Salt and pepper to taste
For the crostini:
12 strips Schneiders® Butcher Cut Double Smoked Bacon, halved
1 medium Baguette, sliced into ½ inch rounds
2 tbsp (30 mL) Olive oil, divided
Pinch of Salt
1 cup Ricotta
3-4 sprigs of Thyme, for serving
Bacon and Brie Puff Pastry Bites
2 sheets Prepared puff pastry, thawed at room temperature
8 oz (227 g) Brie, cut into 24 pieces
1 Egg, lightly beaten
Bacon Wrapped Figs
For the figs:
12 pieces Schneiders® Butcher Cut Double Smoked Bacon, halved
⅛ cup Brown sugar
Zest of one lemon
½ tsp Salt
12 figs
For the balsamic glaze:
1½ cups (355 mL) Balsamic vinegar
Make the candied bacon:
Preheat the oven to 400 degrees and line a baking sheet with aluminum foil and a cooling rack.
In a small bowl, combine brown sugar, maple syrup, dijon, apple cider vinegar, salt and pepper.
Lay bacon strips lengthwise and brush both sides with brown sugar mixture. Bake for 10 minutes, remove from oven and baste with the mixture.
Return to the oven and bake for another 10 minutes until bacon is caramelized and crispy. Remove from oven and allow to cool while you prepare the crostini.
Make the crostini:
Lower the temperature to 350 degrees and line a baking sheet with parchment paper.
Brush both sides of baguette slices with olive oil and sprinkle with salt. Place on the prepared baking sheet and bake for 8-10 minutes until golden.
Remove from oven and allow to cool.
Season ricotta with remaining olive oil and salt and spread approximately two tablespoons of ricotta on each toast. Cut candied bacon into one inch pieces and place 1-2 on top of the ricotta.
Sprinkle with fresh thyme and serve.
Bacon and Brie Puff Pastry Bites
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
Divide puff pastry into 24 squares. Place a half piece of bacon in the center and then a place of brie in the center of the bacon.
Wrap bacon around brie and puff pastry around the bacon and seal with a brush of the beaten egg.
Place bites on prepared baking sheet and brush with remaining egg. Bake for 20-25 minutes until bacon is cooked and puff pastry is golden.
Bacon Wrapped Figs
Make the figs:
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
In a small bowl, combine brown sugar, lemon zest and salt. Dip each fig half in the sugar mixture and wrap with bacon leaving the seal on the bottom of the fig.
Place on the baking sheet and bake for 10-12 minutes until sugar caramelizes and the bacon becomes crispy. Remove from the oven and allow to cool while you make the reduction.
Make the balsamic vinegar reduction:
Place vinegar in a small saucepan and boil on medium-high.
Reduce to low and allow to cook down and thicken to approximately a 1⁄2 cup (118 mL) for 20-25 minutes.
Allow to cool before drizzling on figs.
