I don’t know about you, but every now and then I find myself in a bit of a hostess rut on the appetizers front. What happens is this: I’ll try a couple new recipes, and if they’re an instant hit with my guests, I’ll make them again and again for subsequent dinner parties. Because this can get tired fast, I’ve been slowly expanding my recipe collection to include a range of contemporary appetizer dishes that are bona fide triple threats: delicious to eat, beautiful to look at, and easy to prepare.
If you, too, are looking to add more signature dishes to your repertoire, look no further than our MTCC culinary team’s recipe for Smoked Duck Breast and Onion Bacon Jam Crostini with Thunder Oak Gouda. Try it for your next dinner party (or indulge at home with your family!), and you’ll see; it hits all three marks and then some.
*Makes 12 pieces
- 1 Smoked duck breast
- 1 Baguette, thinly sliced and toasted
- 250 ml Onion bacon jam
- 200 g Thunder Oak Gouda, finely shaved
- Extra virgin olive oil
- 1 honey crisp apple, finely julienned for garnish
- Small bunch Celery leaves
- 1 head Treviso radicchio, thinly sliced for garnish
Onion Bacon Jam
- 3 white onions, finely sliced
- 500 mL Port wine
- 500 mL Balsamic vinegar
- 6 Strips Cooked bacon
- 25mL Dark brewed espresso
- On low heat, lightly simmer sliced onion until tender (about 5 min).
- Add the port wine and espresso along with balsamic to the onion mixture & reduce to a dark syrupy texture. Set aside to cool.
- Finely chop the cooked bacon and mix into the onion mixture.
- Thinly slice the baguette on an angle and arrange pieces neatly onto a parchment lined baking sheet.
- Lightly drizzle with olive oil & top with shaved Thunder Oak Gouda.
- Toast at 275 F until golden.
- Cool and reserve.
- Add a dollop of the jam onto the crostini.
- Add a slice of the duck breast followed by finely sliced apple, celery leaves, and radicchio.