Mango, Goat Cheese and Bacon Crostini with Balsamic Glaze
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I lay no claims to scientific or mathematical aptitude, but here’s an equation that makes total and complete sense to me… mango+goat cheese+bacon+balsamic glaze = delectable³. No kidding. I would just suggest sliding a perfectly toasted crostini under that lovely concoction and enjoying to your heart’s content.
The recipe makes about 30 crostini, so obviously, these are perfect party fare. I just made a half recipe and quickly regretted that as I think I could have eaten about 15 all by myself. Fortunately, I still have a modicum of self respect and elected not to make a complete spectacle of myself by eating more than felt seemly. I won’t tell you exactly how many that was, but you should know that “seemly” is a relative term in this household.
There are so many fresh mangoes in the stores right now that I implore you to take advantage of their lusciousness. A perfectly ripe, fresh mango is truly a lovely thing, and this is one of the finest ways I can imagine to enjoy them. You might want to buy a couple of them and make a whole recipe. Seemliness is over-rated. Here’s the recipe…
Mango, Goat Cheese and Bacon Crostini with Balsamic Glaze
Click here for a printable recipe
The combination of flavors here is just so amazing. The balsamic glaze is a must. I got my bottle from Marie at Proud Italian Cook, and it's incredible. Some stores are beginning to carry it, so certainly feel free to use that if you can find it. Otherwise, there's nothing to making it (see below), and it's great drizzled on just about anything.
Makes about 30 pieces
1 baguette, sliced crosswise into ½-inch pieces
1 cup balsamic vinegar
3 tablespoons sugar
1 tablespoon extra virgin olive oil
Salt1 pound bacon, chopped
8 oz goat cheese, softened
2 large mangos (about 2 pounds), peeled, pitted and diced
3 green onions, sliced thin (about 1/3 cup)
Preheat oven to 400 degrees
Meanwhile cook bacon in a large nonstick skillet over medium heat until fat is rendered and bacon is crisp, 12 to 15 minutes. Using slotted spoon, remove from pan and drain on paper towel-lined plate.
In small nonreactive saucepan, simmer balsamic vinegar and sugar over medium heat until reduced by half and balsamic is thick and syrupy, 15 to 20 minutes. Set aside to cool. (Balsamic syrup can be stored at room temperature for up to 1 week.)
Place sliced baguette on large rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and bake until just golden brown and crisp, about 5-8 minutes flipping halfway through baking.
To assemble, spread toasted bread with 1 1/2 teaspons goat cheese, top with diced mango, sprinkle with chopped bacon and drizzle with cooled balsamic syrup. Top with sliced green onions.
