Feta & Fiery Bacon-Tomato Jam Crostini

  • Recipe courtesy of Mary Shivers, Finalist in the 2016 Nikos® "Wave of Flavor" recipe contest
  • Yield: serves 8-10 people



  • 3 slices hickory smoked bacon, each slice cut in half
  • 1/4 c. yellow onion, diced
  • 1 small jalapeno pepper, seeded and minced
  • 2 (10) oz containers grape tomatoes, coarsely chopped
  • 2 tablespoons balsamic vinegar
  • 1 1/2 tbsp. lime juice
  • 3 tablespoons granulated sugar
  • 1 tbsp. brown sugar
  • 1/4 tsp. kosher salt
  • 1/8 tsp. cumin
  • 1/8 tsp. crushed red pepper
  • Toppings

  • 1 tbsp. finely snipped basil leaves
  • 1 tsp. garlic, minced
  • 1 10-inch french baguette, sliced into 1/2- inch thick slices



  • In a 2-quart heavy bottom saucepan, cook bacon over medium heat just until crisp. Remove to paper towels. Remove all of bacon fat except 2 tablespoons and add onion and pepper to saucepan. Cook for 4-5 minutes until vegetables soften, stirring often. Add remaining ingredients. Bring to a boil, stirring often. Reduce heat to low and simmer for 30 minutes. Crumble set aside bacon and stir in with other ingredients. Simmer an additional 15-20 minutes or until mixture is the consistency of jam, stirring often. Remove from heat and cool to room temperature.
  • Assembly

  • To assemble, spread jam on bread slices, almost to edges. Sprinkle each with about 1 teaspoon crumbled feta cheese and a pinch of basil leaves. Arrange on a platter and serve. Serves 8-10.