Bacon, Tomato Jam, and Lettuce Canapés

September 24, 2018

Test Kitchen-Approved

Author Notes: Winter wants BLTs, too. This bite-sized version is all dressed up and ready for your next holiday party. It includes most of the usual suspects: toast, crispy bacon, and lettuce (here, extra-pretty frisée). But instead of a fresh tomato, it calls in a sweet-and-savory tomato jam, made from high-quality canned tomatoes, like the ones from Muir Glen. This jam is perfect for these BLTs, but just beware that you’ll start spreading it on everything.Emma Laperruque

Food52 Review: This recipe is featured in the story, A Simple, Anytime Tomato Jam You'll Want to Eat on Everything, sponsored by Muir Glen.The Editors

Serves: 10

Ingredients

For the tomato jam:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced (about 1 1/2 cups)
  • 1 pinch salt, plus more to taste
  • 1 can (28-oz) Muir Glen Diced Canned Tomatoes
  • 1 cup sugar
  • 1 tablespoon white vinegar

For the canapés:

  • Sliced bread
  • Mayo, for spreading
  • Bacon, cooked until crispy, broken into pieces
  • Frisée, cut into tufts
In This Recipe

Directions

  1. Make the jam: Set a large (roughly 12-inch) skillet over medium heat. Add the olive oil, then chopped onion. Season with a pinch of salt. Sauté, stirring occasionally, until soft, about 10 minutes.
  2. Add the tomatoes, sugar, and vinegar. Stir. Adjust the heat as needed to keep at a steady simmer and cook, stirring often, until the syrup is thick and dragging a spoon along the pan leaves a distinct trail (about 25 minutes). Transfer to a heat-proof container and refrigerate to cool completely. Will keep, refrigerated, for two-three weeks.
  3. Make the toast points: Cut off the crusts if you wish, then cut each bread slice in half diagonally so you have two triangles. Cut each triangle in half again, so you now have 4 triangles per slice. (If your bread slices are particularly large, you might want to do this an additional time.) Add them to a sheet pan in a single layer and toast in the oven, flipping if you want, until golden brown.
  4. Assemble the canapés just before serving. On each toast square, spread a little mayo and add a plop of tomato jam. Top with a crisp of bacon, then a tuft of frisée.

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