Maple-Glazed Bacon and Pecan Crostini

A perfect blend of sweet and savory, this crostini features a creamy mascarpone base topped with crispy, maple-glazed bacon and toasted pecans. The rich, buttery crunch of the pecans complements the salty bacon and the subtle sweetness of the pure maple syrup, creating an irresistible appetizer.

Meat & Poultry

Ingredients

baguette, sliced 1/2-inch thick
oz mascarpone cheese, softened
slices thick
cut bacon
tablespoons pure maple syrup (Grade A Dark or Very Dark)
1/4 cup pecan halves, lightly toasted
teaspoon fresh thyme leaves
Freshly ground black pepper to taste

Method

Preheat your oven to 375°F (190°C). Brush the baguette slices lightly with olive oil and toast them for 8 minutes
minutes until golden and crisp. Set aside to cool.
Cook the bacon until crispy. Drain off most of the fat, then return the pan to medium heat. Pour in the maple syrup and cook for 1 minutes
minutes, stirring constantly, until the bacon is fully coated and the syrup has reduced to a sticky glaze. Remove from heat and chop the bacon into small pieces.
Spread a generous layer of softened mascarpone cheese onto each toasted crostini slice.
Top the mascarpone with the chopped maple
glazed bacon and a few toasted pecan halves. Garnish with a sprinkle of fresh thyme leaves and a grind of black pepper before serving.

Chef's Tip & Pairing

To balance the sweetness of the maple and the richness of the bacon, pair this crostini with a robust, slightly oaked Chardonnay or a dark, malty craft beer.

From the Tini Crostini Collection