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For a recent gathering of friends I brought a little appetizer made with a freshly cooked batch of bacon jam. About a week earlier I had declared to my friend Chris that I would be making an amazing appetizer with bacon. (We had an unspoken but mutually understood competition of who would bring the better appetizer.)
That same afternoon I saw a bacon jam recipe on the King Arthur Flour site. I love savory jams on sandwiches, on toast, or with crackers and cheese. Stonewall Kitchen sells a delicious, jarred Maple Bacon & Onion Jam and their Roasted Garlic Onion Jam has been a favorite of mine for years.
With the bacon jam recipe in my arsenal I then worked up a little appetizer consisting of oven-roasted potato slices topped with the jam and grated Parmesan.
They came out well! They are a nice combination of salty (roasted potatoes), sweet (the bacon jam is very sweet), and sharp (Parmesan cheese bite.)
As for our unspoken competition, Chris’ wife Hillary brought a luscious, hot buffalo chicken dip to the gathering which was sinfully rich and yummy. I had quite a bit of it… so I’ll concede to them that win!
* The Bacon Jam recipe I used can be found here at KingArthurFlour.com, or a jarred bacon jam can be used.
Ingredients
- 2 cups Bacon Jam
- 2 russet potatoes
- 2 tablespoons vegetable oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 ounces Parmesan cheese
Instructions
Preheat the oven to 400° F. Line a large baking sheet with parchment paper.
Scrub and wash the russets well, then dry. Slice the potatoes into 1/8" thick slices. In a large bowl add the potato slices to the 2 tablespoons of vegetable oil. Toss the potato slices gently to combine them with the oil. Lay the slices out on the parchment paper so that they are touching but not overlapping. Sprinkle 1 teaspoon of the salt and the teaspoon of black pepper over the potatoes.
Roast the potatoes until the slices are browned and crispy, about 40 minutes and use tongs midway through the baking to turn the slices over. Once crispy, remove the slices to a paper towel lined cooling rack and gently blot off the excess oil. Discard the used parchment paper.
Once cool enough to handle, arrange the roasted potatoes slices flat on a serving tray.
Sprinkle the remaining teaspoon of salt over the potatoes. Top each potato slice with about 2 teaspoons of the bacon jam. Use a grater to shave Parmesan over the tops of the canapes.
Makes about 30 canapes, depending on thickness of slices.
Recipe Notes
Be curious, creative and festive with food!
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