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Maple Bacon Goat Cheese Crostini

Maple bacon goat cheese crostini pairs crisp, lightly golden baguette slices with softened goat cheese and bacon coated in maple syrup and black pepper. Toast the bread in the oven, then spread and top each slice just before serving.
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Prep Time 15 minutes
Cook Time 23 minutes
Cooling 5 minutes
Total Time 43 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the maple bacon
  • 6 bacon slices, thick-cut
  • 1 tbsp pure maple syrup
  • 0.125 tsp black pepper
For the crostini
  • 1 baguette 12-ounce, cut into 24 1/2-inch slices
  • 2 tbsp olive oil
For the goat cheese
  • 1 log (8 oz) goat cheese softened

Equipment

  • 1 12-inch skillet
  • 1 18x13-inch rimmed baking sheet

Method
 

Cook the maple bacon
  1. Cook the bacon in a 12-inch skillet over medium heat for 8 to 12 minutes, turning occasionally, until crisp.
  2. Transfer the bacon to a paper towel-lined plate.
  3. Pour off the fat, leaving about 1 teaspoon in the skillet.
  4. Reduce the heat to low and stir the maple syrup and black pepper into the skillet.
  5. Crumble the bacon, add it to the skillet, and toss for about 30 seconds until coated.
  6. Remove the skillet from the heat.
Toast the crostini
  1. Heat the oven to 400°F.
  2. Arrange the baguette slices in a single layer on an 18x13-inch rimmed baking sheet.
  3. Brush the tops of the baguette slices with olive oil.
  4. Bake for 8 to 10 minutes, until crisp and lightly golden.
  5. Let the crostini cool for 5 minutes.
Assemble
  1. Spread goat cheese on each slice and top evenly with the maple bacon.

Notes

For the crispiest crostini, spread on the goat cheese after the slices have cooled. Refrigerate leftovers in an airtight container for up to 2 days; freezing is not recommended once assembled. Use gluten-free baguette slices for a gluten-free option.