Bourbon Bacon Jam Crostini: Easy Fall Appetizer for Entertaining

The scent of sizzling bacon, a hint of smoky bourbon, and sweet caramelized onions swirling together—honestly, it’s the kind of kitchen moment that stops you in your tracks. I’ll never forget the first time I made bourbon bacon jam crostini for a fall potluck. People hovered near the platter, snagging seconds before their first bite was even finished! It’s got that savory-sweet magic, the kind that makes you want to cozy up with friends and a glass of wine.

Let’s face it: fall entertaining should be about flavor, fun, and just enough effort to feel special—without stressing yourself out. That’s exactly why this bourbon bacon jam crostini recipe has become my go-to starter. It’s packed with smoky bacon, rich bourbon, and just the right touch of maple—layered on crisp crostini for the ultimate bite. I’ve tweaked this recipe after a dozen autumn parties, and every time, it’s the first thing to disappear. Whether you’re hosting a laid-back game night or a fancy holiday dinner, you’ll love how crowd-pleasing and downright addictive these little bites are.

Plus, the bourbon bacon jam is the kind of homemade treat that makes you look like a kitchen genius. It’s fancy enough for foodies, but easy enough for any home cook. Trust me, once you make this, you’ll wonder why you ever settled for plain appetizers. Ready to impress? Grab your apron—let’s dive into the irresistibly bold and comforting world of bourbon bacon jam crostini!

Why You’ll Love This Recipe

• Quick & Easy: You can prep the bourbon bacon jam in about 35 minutes, and crostini assembly takes just minutes—perfect for busy weeknights or impromptu gatherings.
• Simple Ingredients: No need for a fancy grocery run. Most ingredients—bacon, onions, bread, bourbon—are pantry staples or easy to grab.
• Perfect for Fall Entertaining: These crostini shine at autumn parties, Friendsgiving, or cozy family dinners with their warm, comforting flavor.
• Crowd-Pleaser: Kids, adults, and even the pickiest eaters go wild for this combo. I’ve yet to find someone who doesn’t sneak an extra piece!
• Unbelievably Delicious: The sweet, smoky bacon jam pairs with crisp, buttery crostini for a texture and flavor combo that’s just plain irresistible.

What sets this bourbon bacon jam crostini apart? It’s all about the jam—deeply savory, a little sweet, with that bourbon warmth. I blend the bacon until it’s chunky but spreadable, and let’s be real: it’s good enough to eat by the spoonful. No need for complicated techniques—just a simple sauté, a splash of bourbon, and a simmer. I’ve tried dozens of variations, but this version nails the balance every time.

Honestly, it’s the kind of appetizer that makes people pause mid-conversation, close their eyes, and savor. It’s not just good—it’s soul-soothing comfort food dressed up for a party. And when you want to impress (but don’t want to stress), this recipe is your secret weapon. Every fall, I get requests for the “bacon jam crostini” at every gathering, and that’s proof enough for me!

Ingredients Needed

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples—if you’ve got bacon and bread, you’re halfway there!

• For the Bourbon Bacon Jam:
  • 1 lb (450g) thick-cut bacon, diced (I love using applewood smoked for extra depth)
  • 2 large yellow onions, finely chopped (sweet onions work great)
  • 3 cloves garlic, minced
  • 1/4 cup (60ml) bourbon (choose a mid-range bottle—it doesn’t need to be fancy, but good enough for sipping)
  • 1/3 cup (80ml) pure maple syrup (adds sweetness and body)
  • 1/4 cup (55g) brown sugar, packed (I usually grab dark brown for its molasses kick)
  • 2 tbsp (30ml) apple cider vinegar (for brightness)
  • 1 tbsp (15ml) Dijon mustard (adds a little tang—you can swap for whole grain if you want texture)
  • 1/2 tsp freshly ground black pepper
  • Pinch of cayenne pepper (optional, for a gentle heat)
• For the Crostini:
  • 1 baguette, sliced into 1/2-inch (1.3cm) rounds
  • 2 tbsp (28g) unsalted butter, melted (you can substitute olive oil for a lighter touch)
  • 1/4 tsp flaky sea salt (for finishing)
  • Optional: fresh thyme leaves, for garnish

Ingredient Tips: For the bacon, I always go with thick-cut—it renders better and gives the jam a chewy bite. If you’re gluten-free, swap the baguette for a GF loaf. For a dairy-free version, brush crostini with olive oil instead of butter. And if you’re out of bourbon, a splash of brandy or whiskey works in a pinch (though bourbon’s vanilla notes are hard to beat!).

I’ve tried this recipe with both yellow and red onions—yellow is my favorite for sweetness, but red adds a little pop of color. Maple syrup is my secret for that sticky, glossy finish (don’t skip it!). If you want a vegetarian version, swap in plant-based bacon and keep everything else the same—just note the jam won’t be quite as smoky.

Seasonal Note: In fall, I sometimes add a pinch of cinnamon or nutmeg to the jam to echo those autumn flavors. It’s subtle, but it makes the jam extra cozy! And when thyme is in season, a sprinkle on top makes these crostini look and taste restaurant-worthy.

Equipment Needed

You really don’t need much—just a few trusty kitchen basics. Here’s what I use every time:

• Large skillet or sauté pan: To render the bacon and caramelize the onions. Nonstick or stainless steel both work (I prefer cast iron for even browning).
• Slotted spoon: For transferring bacon out of the pan while leaving the fat behind.
• Cutting board & sharp knife: For chopping onions, bacon, and slicing the baguette.
• Wooden spoon or spatula: For stirring the jam as it simmers.
• Baking sheet: To toast the crostini evenly. (No fancy crostini pan needed!)
• Pastry brush: For brushing butter or oil on the bread. If you don’t have one, drizzle and spread with the back of a spoon.
• Air-tight container: For storing leftover bourbon bacon jam—if you have any left!

If you’re on a budget, stick to basic stainless steel and wooden utensils—they last forever and are easy to clean. I’ve tried making bacon jam in a Dutch oven and it works, but a regular skillet is just as good. For maintenance, make sure you deglaze and wash pans immediately (bacon fat can stick!). And if your baking sheet is a little warped, just rotate it halfway through to even out the crostini.

Preparation Method

1. Cook the bacon:
   • Place diced bacon in a large skillet over medium heat. Cook, stirring often, until the fat renders and bacon is crisp—about 10-12 minutes.
   • Use a slotted spoon to transfer bacon to a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the pan for flavor.
   • Prep note: Don’t rush this step—the bacon should be browned but not burnt. Listen for the sizzle to slow down and watch for deep golden edges.
2. Caramelize the onions:
   • Add chopped onions to the skillet with reserved bacon fat. Cook over medium-low, stirring often, until onions are soft and golden—about 10-12 minutes.
   • Add minced garlic and cook 1 minute more until fragrant.
   • Troubleshooting tip: If onions start to stick, add a splash of water or bourbon to deglaze.
3. Combine and simmer:
   • Return cooked bacon to the skillet with onions and garlic. Stir in bourbon, maple syrup, brown sugar, apple cider vinegar, Dijon mustard, black pepper, and cayenne.
   • Bring mixture to a gentle simmer over low heat. Cook, stirring occasionally, until jam is glossy, thick, and deep brown—about 15-18 minutes.
   • Sensory cue: The jam should look sticky and chunky, with most liquid absorbed. It will smell sweet and smoky, like caramelized onions meets BBQ.
   • Warning: Don’t crank up the heat—sugar can burn fast! Low and slow is key.
4. Pulse to desired texture:
   • Let the jam cool for 5 minutes, then transfer to a food processor. Pulse 2-3 times for a chunky spread; pulse more for smooth jam.
   • Personal tip: I like mine with some bacon bits intact for texture. If you don’t have a food processor, chop by hand or mash with a fork.
5. Toast the crostini:
   • Preheat oven to 400°F (200°C).
   • Arrange baguette slices on a baking sheet. Brush tops lightly with melted butter or olive oil.
   • Bake 6-8 minutes until golden and crisp. Sprinkle with flaky sea salt while warm.
   • Efficiency tip: Bake crostini while the jam is simmering to save time.
6. Assemble and serve:
   • Spread a generous spoonful of bourbon bacon jam on each crostini. Garnish with fresh thyme if desired.
   • Serve warm or at room temperature.

Yield: Makes about 24 crostini. Active time: 30 minutes. Total time: 45 minutes.

Cooking Tips & Techniques

Let me share a few tricks I’ve picked up (and a couple of blunders I’ve made) while perfecting bourbon bacon jam crostini:

• Low and slow is non-negotiable: Bacon and onions need time to caramelize. High heat will burn the sugar and leave you with bitter jam.
• Bourbon matters: Choose a bourbon you’d actually sip. Cheap brands can taste harsh. I like a mid-range bourbon for mellow flavor—not overpowering, but with a little vanilla kick.
• Multitasking tip: Prep the crostini while the jam simmers. If you’re hosting, make the jam a day ahead—it reheats beautifully.
• Consistency check: If your jam looks runny after simmering, let it cool—it thickens as it sits. If it’s too thick, stir in a tablespoon of water or bourbon.
• Common mistakes: I once added bourbon too early and it evaporated before flavoring the jam. Always add bourbon after onions have caramelized for rich depth.
• Don’t skip the acid: Apple cider vinegar brightens the jam and balances the sweetness. Without it, the jam tastes flat.
• Texture matters: Pulse jam gently—overblending turns it pasty. You want small, chewy bits of bacon and onion.
• Serving temp: Jam is best warm or room temp. If it’s cold, the bacon fat can firm up (not as tasty!).

Honestly, the first time I made this, I tried to shortcut the caramelizing step. Big mistake—the flavor just wasn’t there. Slow down, sip your bourbon, and let the jam do its thing. It’s worth every minute!

Variations & Adaptations

This bourbon bacon jam crostini recipe is endlessly adaptable. Here are a few of my favorite twists (and some allergy-friendly swaps):

• Vegetarian Version: Use plant-based bacon and vegan butter. The jam loses a little smokiness, but liquid smoke (1/4 tsp) brings some back.
• Gluten-Free Crostini: Swap baguette for gluten-free bread or crackers. Udi’s and Schär make great options (I’ve served these to GF friends—they loved them!).
• Spicy Kick: Add extra cayenne or a splash of hot sauce to the jam for those who love heat.
• Seasonal Fruit: In late fall, add diced figs or dried cranberries to the jam for a festive touch (about 1/4 cup or 35g).
• Cheese Layer: Spread goat cheese or whipped ricotta on crostini before adding jam for extra creaminess.
• Cooking Method Adaptation: If you don’t want to use the oven, grill the bread slices outdoors for a smoky crostini base.

For nut allergies, skip any nutty toppings. If you need dairy-free, olive oil instead of butter on the crostini works just fine. Personally, I love adding a little crumbled blue cheese on top during holiday season—the tang is unreal!

Serving & Storage Suggestions

Bourbon bacon jam crostini shine brightest when served slightly warm, but room temperature works for buffets. I like to pile them on a rustic board with fresh herbs sprinkled over for extra autumn vibes.

• Serving Temperature: Warm or room temperature is best—cold jam can firm up. If made ahead, microwave jam for 20 seconds or gently re-warm in a skillet.
• Presentation: Arrange crostini on a wooden platter, garnish with thyme or rosemary sprigs. They pair beautifully with a fall salad or cheese board.
• Complementary Dishes: Serve alongside mulled cider, red wine, or pumpkin soup for a cozy spread.
• Storage: Store leftover bourbon bacon jam in an air-tight container in the fridge for up to 1 week. Crostini can be kept in a zip-top bag at room temp for 1-2 days.
• Freezer Option: Bacon jam freezes well—just thaw overnight in the fridge. Crostini are best fresh, but you can freeze bread slices before toasting.
• Reheating: Warm jam gently in the microwave or on the stovetop before serving. Toast crostini in a low oven (300°F/150°C) for a few minutes to re-crisp.
• Flavor Note: The jam’s flavors deepen after a day in the fridge—the bourbon and maple get richer. If you can, make it ahead!

Nutritional Information & Benefits

Each bourbon bacon jam crostini packs roughly 90 calories, with about 5g fat, 8g carbs, and 3g protein per piece. Bacon provides protein and flavor, while onions offer antioxidants and fiber. Maple syrup adds natural sweetness, and apple cider vinegar brings a touch of gut-friendly acid.

This recipe is gluten-free adaptable (choose GF bread), and can be made dairy-free by using olive oil. Allergens include pork (bacon), gluten (bread), and dairy (if using butter). Always check labels if serving to sensitive eaters.

Personally, I love that these crostini feel indulgent but are bite-sized—perfect for portion control. The jam is high in flavor, so a little goes a long way. If you’re watching sugar, use less maple and brown sugar, but honestly, the balance is pretty spot-on as written!

Conclusion

If you’re searching for a fall appetizer that’s easy, impressive, and totally addictive, bourbon bacon jam crostini is the answer. The combo of smoky bacon, sweet maple, and warm bourbon—layered on crisp bread—is pure autumn comfort in every bite. Whether you’re a seasoned entertainer or just want to treat your family, this recipe delivers big flavor without big fuss.

Feel free to customize—swap the bread, add cheese, adjust the spice, or try a vegetarian twist. That’s part of the fun! I keep coming back to this recipe every fall because it never fails to bring people together (and spark recipe requests). Trust me, you’ll be making this again and again.

Try it out, snap a photo, and let me know in the comments how you made it your own! If you loved it, share the recipe with friends or pin it for later. Happy entertaining—and don’t be surprised if you become “the bacon jam crostini person” at every party!

FAQs

Can I make bourbon bacon jam ahead of time?

Yes! Make the jam up to a week in advance and store it in an air-tight container in the fridge. The flavors actually get richer as it sits.

Is there a non-alcoholic substitute for bourbon?

You can swap bourbon for apple juice with a dash of vanilla extract. The jam won’t have the same depth, but it’ll still be delicious!

Can I freeze bourbon bacon jam?

Absolutely. Store cooled jam in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before using.

What bread works best for crostini?

Baguette is classic, but sourdough, ciabatta, or gluten-free bread all work. Just slice thin and toast until crisp.

How do I keep crostini from getting soggy?

Toast the bread until deeply golden and assemble just before serving. If prepping ahead, keep jam and crostini separate until party time!

Bourbon Bacon Jam Crostini: Easy Fall Appetizer for Entertaining

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• Author: Savannah Collins
• Total Time: 45 minutes
• Yield: 24 crostini 1x

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Description

Smoky bacon, sweet maple, and warm bourbon are simmered into a savory-sweet jam, then spread on crisp crostini for an irresistible fall appetizer. Perfect for parties, game nights, or holiday gatherings—these bite-sized treats are always a crowd-pleaser.

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Ingredients

Scale 1x2x3x

• 1 lb thick-cut bacon, diced
• 2 large yellow onions, finely chopped
• 3 cloves garlic, minced
• 1/4 cup bourbon
• 1/3 cup pure maple syrup
• 1/4 cup brown sugar, packed
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1/2 tsp freshly ground black pepper
• Pinch of cayenne pepper (optional)
• 1 baguette, sliced into 1/2-inch rounds
• 2 tbsp unsalted butter, melted (or olive oil)
• 1/4 tsp flaky sea salt
• Fresh thyme leaves, for garnish (optional)

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Instructions

1. Place diced bacon in a large skillet over medium heat. Cook, stirring often, until fat renders and bacon is crisp, about 10-12 minutes.
2. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Leave about 1 tablespoon bacon fat in the pan.
3. Add chopped onions to the skillet with reserved bacon fat. Cook over medium-low, stirring often, until onions are soft and golden, about 10-12 minutes.
4. Add minced garlic and cook 1 minute more until fragrant.
5. Return cooked bacon to the skillet with onions and garlic. Stir in bourbon, maple syrup, brown sugar, apple cider vinegar, Dijon mustard, black pepper, and cayenne.
6. Bring mixture to a gentle simmer over low heat. Cook, stirring occasionally, until jam is glossy, thick, and deep brown, about 15-18 minutes.
7. Let jam cool for 5 minutes, then transfer to a food processor. Pulse 2-3 times for a chunky spread, or more for smooth jam.
8. Preheat oven to 400°F.
9. Arrange baguette slices on a baking sheet. Brush tops lightly with melted butter or olive oil.
10. Bake 6-8 minutes until golden and crisp. Sprinkle with flaky sea salt while warm.
11. Spread a generous spoonful of bourbon bacon jam on each crostini. Garnish with fresh thyme if desired.
12. Serve warm or at room temperature.

Notes

For gluten-free, use GF bread. For dairy-free, brush crostini with olive oil. Jam can be made ahead and stored in the fridge for up to a week; flavors deepen over time. Pulse jam gently for best texture. Add a pinch of cinnamon or nutmeg for extra autumn flavor. Crostini are best assembled just before serving to avoid sogginess.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Appetizer
• Cuisine: American

Nutrition

• Serving Size: 1 crostini
• Calories: 90
• Sugar: 4
• Sodium: 180
• Fat: 5
• Saturated Fat: 2
• Carbohydrates: 8
• Fiber: 0.5
• Protein: 3

Keywords: bourbon bacon jam, crostini, fall appetizer, entertaining, party food, bacon jam, maple, bourbon, easy appetizer, holiday starter