19
directions:
Preheat oven to 400 degrees. Place sliced baguette on large
rimmed baking sheet and drizzle with olive oil. Sprinkle with
salt and bake, until golden brown and crisp, about 10 minutes,
flipping halfway through baking. Set aside. Meanwhile, cook
bacon in a large non-stick 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, non-reactive saucepan, simmer 1 cup of balsamic
vinegar and 3 tablespoons sugar over medium heat until reduced
by half and balsamic is thick and syrupy, 15 to 20 minutes.
Set aside to cool. To assemble, spread toasted bread with 1½
teaspoons goat cheese, top with diced mango, sprinkle with
cooked bacon, and drizzle with cooled balsamic syrup. Top with
sliced green onions. Note: Balsamic syrup can be stored at room
temperature for up to one week.
Contributed by The National Mango Board
goat cheese, bacon
and mango crostini
Makes 12 servings
Prep time: 50-60 minutes
Cooking time: 45 minutes
ingredients:
1 baguette, sliced crosswise into ½-inch pieces
1 tablespoon extra virgin olive oil
Salt
1 pound bacon, chopped
1 cup balsamic vinegar
3 tablespoons sugar
8 ounces goat cheese, softened
2 large mangos (about 2 pounds), peeled, pitted
and diced
3 green onions, sliced thin (about ¹⁄
³
cup)
