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Grilled Crostini with Goat Cheese and Fullblood Wagyu Beef Bacon and Sun-dried Tomato Jam
Recipe provided by Chef Melanie HammericksenPrep Time: 20 Minutes
PREPARING THE FULLBLOOD WAGYU BEEF BACON AND SUN-DRIED TOMATO JAM
Place a medium-size stainless steel sauté pan over medium-heat.
Add the chopped Fullblood Wagyu beef bacon, and cook until crispy (around 5 minutes).
Drain off all but 2 tablespoons of fat.
Add the thinly sliced sweet onions and sun-dried tomatoes (drained and chopped with the oil reserved).
Stir, and cook for around 5-7 minutes until the onions are soft and beginning to brown at the edges.
Add the sugar, red wine, minced garlic, water, chopped thyme leaves, and kosher salt.
Bring the liquid to a boil. Then, reduce the heat, and simmer for 30 minutes.
GRILLING THE BAGUETTE
Heat the grill to medium-high heat, and slice your baguette into 1/4-inch-thick slices.
While the grill is warming up, place the baguette slices on a parchment-lined cookie sheet.
Brush both sides of the bread with olive oil, and sprinkle with kosher salt and freshly ground black pepper.
Place the slices of bread on the grill, and grill the bread on both sides for 3-4 minutes (until lightly toasted).
Remove the bread from the grill, and place it on a serving platter.
Smear each grilled crostini with a thin layer of goat cheese.
Top with 2 tablespoons of the Fullblood Wagyu beef bacon and sun-dried tomato jam.
Garnish with micro greens, serve warm, and enjoy!
Please note: These can be stored for 2 weeks covered in the refrigerator or up to 6 months frozen in an air-tight container
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