12 1/3” slices baguette
Olive oil for brushing
6 slices Nueske’s Wild Cherrywood Smoked Uncured Sliced Bacon, each cut in half
1/4 C. brown sugar
1/8 C. white sugar
1 tsp. crushed red pepper flakes
6 oz. goat cheese
1 1/2 Tbsp. apricot (sweet option) or jalapeno pepper jelly (spicy option)
1 Tbsp. fresh chives, diced

Heat oven to 350°F and place the 12 pieces of bacon on a small rimmed baking sheet lined with parchment. Mix the white and brown sugar together and sprinkle it over each piece of bacon, enough to cover each piece. Sprinkle on the crushed red pepper flakes, although they can be omitted if you prefer no spice. Place baking sheet in the over for about 12 minutes, watching the bacon closely and removing from the oven when the bacon is brown and the sugars begin to caramelize. Set aside to cool in the refrigerator before removing from the baking sheet.

Reduce oven temp to 300°F. Brush both sides of each piece of bread with oil and place them on a baking sheet. Toast the bread slices in the oven until just golden, or approximately 10 minutes. Remove toast from oven.

In a small bowl, mix together the goat cheese and the apricot or jalapeno pepper jelly (if you prefer spice) until they are creamy. Spread each toast with a healthy smear of the goat cheese and jelly mixture and sprinkle with fresh, diced chives.

Remove candied bacon from refrigerator and add one piece to the top of each toast and serve.