Ingredients:
- 12 slices (approx. 1 lb) Thick-Cut Smoked Bacon
- ½ cup Light Brown Sugar, packed
- 1 Tbsp Coarsely Ground Black Pepper
- ½ tsp Cayenne Pepper
- 1 Tbsp Pure Maple Syrup (optional)
- 1 standard French Baguette loaf
- 3 Tbsp Extra Virgin Olive Oil
- ½ tsp Coarse Sea Salt
- 4 oz Soft Goat Cheese (Chèvre), room temperature
- 2 oz Cream Cheese, full fat, room temperature
- 2 Tbsp Fresh Chives, finely chopped
- 1 tsp Fresh Thyme Leaves
- ½ tsp Lemon Zest
Instructions:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper, then place a wire rack on top. In a shallow dish, whisk together the brown sugar, black pepper, and cayenne pepper until well combined.
- Lightly brush both sides of each bacon slice with maple syrup (if using). Dredge the bacon slices thoroughly in the sugar mixture, ensuring an even, sticky coating.
- Lay the bacon slices flat on the prepared wire rack, ensuring they do not overlap. Bake for 15 minutes. Carefully flip the bacon slices. Reduce the oven temperature to 350°F (175°C) and bake for another 10–15 minutes, or until deeply mahogany and caramelized.
- Immediately transfer the rack to a heatproof surface and allow the Million Dollar Bacon to cool completely (about 10 minutes). Cooling is crucial for crispness. Once cool, break into smaller, bite-sized pieces.
- Slice the baguette diagonally into ½ inch thick rounds. Arrange the slices on a second baking sheet. Lightly brush both sides with olive oil and sprinkle with sea salt.
- Bake the crostini at 350°F (175°C) for 8–10 minutes, flipping halfway through, until golden brown and crisp. Remove and allow to cool.
- In a small bowl, combine the room-temperature goat cheese and cream cheese. Whip until light and smooth. Fold in the chopped chives, thyme leaves, and lemon zest.
- Assemble: Spread a generous teaspoon of the herbed goat cheese mixture onto each cooled crostini. Top the cheese layer with 1–2 pieces of the Million Dollar Bacon. Serve immediately.