Cheese Toasts with Bacon Jam and Tomato
These open-faced cheese toasts make a great lunch paired with a green salad, but you can also cut the bread into bite-sized pieces for an easy appetizer.
½ pound thick-cut bacon, cut into 1-inch pieces
- 1 large sweet onion, preferably Vidalia, diced
- 1 large clove garlic, minced
- 3 tablespoons light brown sugar
- 3 tablespoons apple cider vinegar
- 6 slices thick-cut crusty bread
1¼ cups Cabot New York Extra Sharp Shredded Cheddar
- 1 large or 2 medium heirloom tomato, cut into 6 slices
Chopped fresh basil, oregano, or chives for serving
For the Bacon Jam:
For the Toasts:
PREPARE the bacon jam: Cook bacon in a large skillet (preferably not non-stick) over medium heat until brown and just barely starting to get crispy, about 3 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
SOP up all but approximately 2 tablespoons of fat from the pan using a paper towel and tongs. Add the bacon back to the skillet along with the onion and garlic. Cook over medium heat, stirring occasionally, until the onions are starting to soften, about 3 minutes. Stir in brown sugar and vinegar and bring to a boil. Cook, scraping up any browned bits from the bottom of the skillet, for 1 minute. Reduce the heat to maintain a low simmer and cook, stirring occasionally, medium low, until the liquid has almost completely evaporated, about 12 minutes.
PREPARE the cheese toasts: Arrange the top rack in your oven approximately 5 inches from the top. Preheat broiler to High.
PLACE bread on a rimmed baking sheet and broil until lightly toasted, about 1 minute per side.
DIVIDE the bacon jam evenly among the 4 slices of bread. Top with cheese and tomato slices. Broil until the cheese is melted, 1 to 2 minutes. Serve sprinkled with herbs, if desired.
- Serving Size
- 1/6 of recipe
- per serving
- 26 grams
- Saturated Fat
- 10 grams
- 65 milligrams
- 1380 milligrams
- 63 grams
- 3 grams
- 15 grams
- 31 grams
- 241 milligrams