# What You'll Need:
→ Tomato Bacon Jam
01 - 6 slices thick-cut bacon, diced
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 cups cherry tomatoes, halved
05 - 74 ml (1/3 cup) packed brown sugar
06 - 30 ml (2 tbsp) apple cider vinegar
07 - 15 ml (1 tbsp) balsamic vinegar
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon ground black pepper
10 - 1/4 teaspoon salt
11 - Pinch crushed red pepper flakes (optional)
→ Toasts
12 - 1 small baguette, sliced into 1.25 cm thick slices (about 8 pieces)
13 - 30 ml (2 tbsp) olive oil
14 - 2 tbsp fresh chives or basil, chopped (for garnish)
# Directions:
01 - Cook the diced bacon in a large skillet over medium heat until crisp, approximately 7 to 8 minutes. Transfer bacon with a slotted spoon to a paper towel-lined plate.
02 - Discard all but 15 ml (1 tbsp) of bacon fat from the skillet. Add the chopped onion and cook until softened, about 5 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add cherry tomatoes, brown sugar, apple cider vinegar, balsamic vinegar, smoked paprika, black pepper, salt, and red pepper flakes if using. Bring mixture to a simmer.
05 - Return the cooked bacon to the pan. Reduce heat and simmer gently, stirring occasionally, until the mixture thickens and attains a jam-like consistency, approximately 20 to 25 minutes. Remove from heat and allow to cool slightly.
06 - Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet and brush both sides lightly with olive oil. Bake for 6 to 8 minutes, flipping halfway through, until golden and crisp.
07 - Spoon a generous layer of warm tomato bacon jam onto each toasted baguette slice.
08 - Top each toast with chopped fresh chives or basil and serve immediately.
