Bacon Board Recipes

Bacon Horseradish Dip:

1. Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. In a large bowl, combine sour cream, mayonnaise, horseradish, and lemon juice. Stir well. Stir in bacon; cover and refrigerate for 1 hour. Stir and top with parsley before serving.

Bacon Jam:

1. In a medium saucepan over medium heat, cook bacon until crispy. Transfer bacon to a paper towel-lined plate. 
2. Reduce heat to medium-low. Add onion and shallots to the pan and cook, stirring often, until the onions are caramelized, about 15 minutes. 
3. Stir in garlic, brown sugar, maple syrup, vinegar, chili powder and cooked bacon. Bring mixture to a simmer then reduce heat to low. Cook until the liquid has reduced and thickened and the onions are jammy, 7 to 10 minutes. 
4. Let cool before transferring to a jar.

Tomato and Bacon Bruschetta:

Prepare the tomato mixture:

1. In a bowl, combine the diced tomatoes, bacon,minced garlic, chopped basil, olive oil, and balsamic vinegar (if using).
2. Season with salt and pepper to taste.
3. Let the mixture sit for at least 15-20 minutes to allow the flavors to meld together.

Prepare the bread:

1. Preheat your oven to 400°F (200°C) or heat a grill pan over medium-high heat.
2. Brush both sides of the baguette slices with olive oil.
3. Toast the slices in the oven or on the grill pan for about 2-3 minutes per side, until golden and crisp.

Assemble the bruschetta:

1. Spoon the tomato and basil mixture generously onto the toasted bread slices.
2. Optionally, drizzle a little more olive oil or balsamic glaze over the top.

Serve immediately!