Feta Crostini with Tomato, Bacon, and Apple Jam

This was an elegant little appetizer that was easy to put together and made an impressive presentation. The bacon gives the jam a smoky, salty flavor; while the apples give it a little bit of sweetness. Try to cut the apples and onion the same size as the diced tomatoes so that the jam has a uniform look to it and you get all the flavors in one bite.

So make this for a cozy evening in at home or to bring to a dinner party - it will be a hit!

Feta Crostini with Tomato, Bacon, and Apple Jam

from Better Homes and Gardens, September 2010 issue

Makes about 30 pieces

1/2 pound smoked bacon, or 8 tablespoons REAL Bacon Bits

1 (28-ounce) can diced tomatoes, drained

1 cup sugar

1 medium apple, peeled, cored, and diced

1 small yellow onion, diced

3 tablespoons cider vinegar

1 1/2 teaspoons salt

1/4 teaspoon ground black pepper

1 loaf baguette style French-bread, thinly sliced (toasted, optional)

8 ounces crumbled Feta cheese

snipped fresh or dried chives

Cook the bacon in a large skillet over medium heat until just browned, about 5 minutes. (Omit if using Bacon Bits.) Transfer to paper towel to drain and cool; crumble.

In a large saucepan over medium heat, combine drained tomatoes, sugar, apple, onion, vinegar, salt, pepper, and bacon. Bring to a boil and cook, stirring often, for 12 minutes or until apples are tender and most of the liquid is reduced.

Remove pan from heat; let sit for 5 minutes. (If making jam ahead, just rewarm.)

Top each baguette slice with a spoonful of warm jam, then sprinkle with crumbled Feta and chives. Serve immediately.