4oz garlic and herb goat cheese
2 tablespoons fresh chives
1 (16-oz) jar roasted red peppers
8 oz Bakery baguette
6 tablespoons fruity extra-virgin olive oil, divided
3/4 teaspoon kosher salt, divided
2 tablespoons balsamic vinegar
1/4 teaspoon red pepper flakes (optional)
1. Preheat oven to 375 degrees F. Set goat cheese aside to bring to room temperature. Finely chop chives; drain roasted red pepper and finely chop. Slice bread into 1/2 inch thick slices, then tightly arrange on baking sheet; drizzle with 4 tablespoons oil and sprinkle with 1/2 teaspoon each salt and pepper. Bake 8-9 minutes until golden and crisp. Remove bread from oven; let stand to cool.
2. Combine in medium bowl: roasted peppers, remaining 2 tablespoons oil, vinegar, chives, red pepper, remaining 1/4 teaspoon each salt and pepper. Spread goat cheese on baked crostini and top with red pepper relish and chopped Candied Bacon. Serve.
Nonstick aluminum foil
6 slices thick-cut bacon
6 tablespoons light brown sugar
1/2 teaspoon pepper
1. Preheat oven to 325 degrees F. Line baking sheet with foil; arrange bacon slices in single layer.
2. Combine sugar and pepper in small bowl; coat bacon with sugar mixture (wash hands). Bake 20-25 minutes or until crispy and caramelized. IMPORTANT: Bacon will be very hot! Let stand 5 minutes to cool before serving.