For the jam combine the olive oil, onion, bacon and garlic in a small saucepan over medium heat and sauté, 10 minutes. Add in the rest of the ingredients and simmer, 15 minutes or until most of the liquid has been absorbed. Allow the mixture to cool for 10 minutes. Place it in a food processor and blend until fine. Refrigerate until needed.
For the crostini, pre heat the oven to 180°C. Arrange the French loaf slices on a baking tray. Drizzle the bread with olive oil and season lightly with salt and pepper. Bake for 3-4 minutes until golden and crisp.
To assemble, separate the lettuce leaves, wash each one and dry it on a clean kitchen towel. Top each toasted baguette slice with a lettuce leaf. Add a spoonful of bacon jam and a dollop of crème fraiche. Garnish with a basil leaf or some micro herbs, if preferred.
Next time you make a meatloaf, try mixing in a few spoonful’s of the bacon jam in with the raw meat. It will add a lovely bit of texture while also adding some sweetness and smokiness to the dish.
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