Good afternoon here we will give you a recipe grilled crostini with goat cheese & wagyu beef bacon sun-dried tomato jam which is delicious The way preparing it is very not too difficult. You just need to be careful to get results from grilled crostini with goat cheese & wagyu beef bacon sun-dried tomato jam which has aroma and taste that can evoke our tastes.

So that the result of grilled crostini with goat cheese & wagyu beef bacon sun-dried tomato jam, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want to prepare grilled crostini with goat cheese & wagyu beef bacon sun-dried tomato jam the delicious as long as you know the tricks and how to make this dish able become treat very special.

Ingredients and seasonings used for make

1. Prepare 6 SLICES Double 8 Cattle Company Fullblood Wagyu Beef Bacon (diced into 1/2-inch pieces)
2. Prepare 8 OZ Jar Sun-dried Tomatoes Packed in Oil (drained and chopped with oil reserved)
3. Prepare 1/2 Sweet Onion (thinly sliced)
4. Prepare 2 Garlic Cloves (minced)
5. Prepare 2 TBSP Sugar
6. Use 1/2 CUP Red Wine
7. Take 1 CUP Water
8. Prepare 1 TSP Fresh Thyme Leaves (chopped)
9. Use 1/2 TSP Kosher Salt
10. Take Crostini
11. Prepare 1 Baguette (sliced on biased into 1/4-inch-thick slices)
12. Prepare 1/4 CUP Olive Oil
13. Prepare Kosher Salt & Freshly Ground Black Pepper (to season)
14. Prepare 3 OZ Goat Cheese
15. Take 1/2 CUP Micro Greens (to garnish)

Mix together the mascarpone and goat cheese until well combined. Preheat a grill pan over medium-high heat. A gas grill or indoor electric grill will also work. Sprinkle with salt and pepper, to taste.

How to make Grilled Crostini with Goat Cheese & Wagyu Beef Bacon Sun-dried Tomato Jam:

1. 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.
2. 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.
3. 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.
4. FINAL STEPS 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.
5. Done and ready to serve!

Place the squash on the grill and grill until grill marks start to appear and squash becomes tender. Heat up a cast iron grill pan or griddle on medium high flame. Use the garlic clove and rub one side of each of the grilled slices of bread to your liking. Brush oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides.

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