…mini family vacations to Hood Canal. I caught my first fish. It was a good 6-inch flounder. Ya better believe it, honey.
…working as a summer unit leader at a camp for kids with special needs. I MISS CAMP!
… spending quality time with this cool guy:)
… making and trying new and exciting food!! I made this on a whim. I had extra bacon after making a version of this awesome salad from Espresso and Cream. The bacon is sweet, salty, and a little spicy! And I know, the coffee part sounds intimidating, but the flavor is subtle and adds a unique touch to your regular ol’ bacon.
Coffee Bacon Crostinis
Adapted from Joy the Baker
- 8 slices of thick cut bacon
- 1 tsp of fresh coffee grounds
- 1/4 tsp of chili powder
- 1 tbsp of molasses
- 1 tbsp of brown sugar
- 1 tbsp of water
- 4 oz of cream cheese
- 4 dates, pitted and chopped
- 1/4 tsp of crushed red pepper flakes
- 1 tsp of olive oil
- arugula or baby spinach leaves
- Half a white onion, sliced
- slices of toasted bread
- In a plastic bag, mix bacon, coffee grounds, chili powder molasses, brown sugar, and water. Let the bacon marinate for at least an hour. (I didn’t have patience so I did only 20 minutes. Heh.)
- Place marinated bacon on a baking sheet and bake at 375°F for 20 minutes, or until it has reached desired crispiness. Flip the bacon over halfway through cooking.
- In a bowl, mix the cream cheese, dates, pepper flakes, and olive oil together and set aside.
- Caramelize them onion slices! Cook in 1 tbsp of olive oil on medium-low for 15 minutes or until soft and browned.
- Toast your bread slices!
- Once the bacon is done, cut into smaller slices to assemble your crostinis.
Spread the date cream cheese → lay on a leaf of lettuce → stack on a slice of bacon (or two) → top with some onions!
Enjoy! P.S. If you’re wondering why I’ve been making all the posts lately, the other gnome (Bette Jane) is currently a world traveler. She’ll be back soon, don’t worry!