What makes a marmalade marmalade? The answer lies within the type of fruit used. While a marmalade is prepared similarly to jam by simmering down fruits and leaving bits remaining. The main difference is that marmalade is specifically made from citrus- usually from bitter oranges. This lends a particularly enticing flavor to savory dishes.
For this recipe, we used Boonville Citrus & Chile Marmalade. We amped it up with smoked bacon, cajun spices, and sweet maple syrup. Topped upon a crispy slice of sourdough and co-mingled with melted brie, the flavor combination is the perfect start to any course.
Drizzle of Olive Oil
½ lb. Smoked Bacon
2 Shallots - finely diced
2 Garlic Cloves
1 TBSP Dijon
1 TBSP Boonville Citrus & Chile Marmalade
1 TBSP Brown Sugar
1 TBSP Ghee
2 TBSP Maple Syrup
1 TBSP Lemon Juice
1 TBSP Apple Cider Vinegar
2 tsp Cajun Seasoning
1. Chop the bacon and cook over medium heat until it is mostly cooked. Drain, reserving 2 TBSP of the grease for the marmalade mixture.
2. Combine dijon, marmalade, brown sugar, maple syrup, lemon juice, vinegar, cajun spices, butter and bacon grease in a small mixing bowl and mix thoroughly.
3. Sauté the garlic and shallots over medium heat for 1-2 minutes. Add the bacon and marmalade mixture to the pan and cook for 2-3 minutes stirring frequently so it does not burn to the pan.
4. Slice the baguette on a bias and arrange on a baking sheet. Give a drizzle of olive oil and toast in a preheated oven at 425 degrees for 8 minutes.
5. Slice brie and arrange on each crostini. Bake for 2 minutes or until cheese is gently melted. Top with bacon marmalade and garnish with fresh thyme.