Favorites Spanish & Tapas by Madison

Blue Bacon Crostini

I’ve been on a serrano jamone overload lately in Spain – it’s such a tasty product here and is more affordable than back in the U.S. But I’ve decided it’s time to get back to my roots with some super classic pork belly.

These crostinis were originally an idea I had for an appetizer when I had some friends over. The flavor combination is a bit wild, but reminds me of a bacon blue cheese burger I’d find back home – but more moderately portioned! The honey drizzle on top beats simple candied bacon as it meets the sharp aroma of gorgonzola with something a bit more familiar. I also prefer to purchase about a pound of pork belly at a time, rather than pre-sliced bacon for this, so I can slice it to my desired thickness. It does make for a rather heavy appetizer, but I promise you (and your guests) won’t be disappointed!

Still can’t get over the fact that you can get five of these beautiful, fresh loaves (still warm) for a euro. All the crostinis.

Blue Bacon Crostini

Servings: 15

Prep time: 5 minutes

Cook time: 30 minutes

Total time: 35 minutes

Ingredients

  • 1 baguette
  • 3 tablespoons heavy cream
  • ¾ cup crumbled gorgonzola cheese
  • 1 tablespoon honey
  • ½ pound pork belly, approximately
  • Fresh cracked black pepper

Instructions

  • Begin by slicing 15 half-inch thick pieces of baguette. Toast the slices in your oven at 200 degrees F for 15 minutes.
  • Meanwhile, heat heavy cream over medium heat in a non stick sauce pan for 1 minute. Add crumbled gorgonzola and stir, incorporating the gorgonzola into the hot cream to form one homogeneous, spreadable consistency, approximately 5 minutes. Once the spread is uniform and no large chunks of gorgonzola remain, remove from heat.
  • Once baguettes are finished toasting, increase oven temperature to 400 F.
  • Slice the pork belly by about ½ cm to form fifteen 1”x 3/4” rectangles. Arrange on a foil-lined baking sheet and bake for 15 minutes.
  • Once you have removed the pork belly from the oven, begin to spread a dollop (just under a tablespoon) on each baguette slice. Crack fresh black pepper over gorgonzola spread.
  • Add one piece of pork belly to each baguette. Drizzle honey over baguette slices and enjoy!

Notes

  • If you are having trouble melting down the gorgonzola into a spreadable consistency, add another tablespoon of heavy cream.