Mango, Goat Cheese and Bacon Crostini with Balsamic Glaze
Tuesday, June 19, 2012 at 12:49PM 
I lay no claims to scientific or mathematical aptitude, but here’s an equation that makes total and complete sense to me… mango+goat cheese+bacon+balsamic glaze = delectable³. No kidding. I would just suggest sliding a perfectly toasted crostini under that lovely concoction and enjoying to your heart’s content.
The recipe makes about 30 crostini, so obviously, these are perfect party fare. I just made a half recipe and quickly regretted that as I think I could have eaten about 15 all by myself. Fortunately, I still have a modicum of self respect and elected not to make a complete spectacle of myself by eating more than felt seemly. I won’t tell you exactly how many that was, but you should know that “seemly” is a relative term in this household.
There are so many fresh mangoes in the stores right now that I implore you to take advantage of their lusciousness. A perfectly ripe, fresh mango is truly a lovely thing, and this is one of the finest ways I can imagine to enjoy them. You might want to buy a couple of them and make a whole recipe. Seemliness is over-rated. Here’s the recipe…
Mango, Goat Cheese and Bacon Crostini with Balsamic Glaze
Click here for a printable recipe
The combination of flavors here is just so amazing. The balsamic glaze is a must. I got my bottle from Marie at Proud Italian Cook, and it's incredible. Some stores are beginning to carry it, so certainly feel free to use that if you can find it. Otherwise, there's nothing to making it (see below), and it's great drizzled on just about anything.
Makes about 30 pieces
1 baguette, sliced crosswise into ½-inch pieces
1 cup balsamic vinegar
3 tablespoons sugar
1 tablespoon extra virgin olive oil
Salt1 pound bacon, chopped
8 oz goat cheese, softened
2 large mangos (about 2 pounds), peeled, pitted and diced
3 green onions, sliced thin (about 1/3 cup)
Preheat oven to 400 degrees
Meanwhile cook bacon in a large nonstick skillet over medium heat until fat is rendered and bacon is crisp, 12 to 15 minutes. Using slotted spoon, remove from pan and drain on paper towel-lined plate.
In small nonreactive saucepan, simmer balsamic vinegar and sugar over medium heat until reduced by half and balsamic is thick and syrupy, 15 to 20 minutes. Set aside to cool. (Balsamic syrup can be stored at room temperature for up to 1 week.)
Place sliced baguette on large rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and bake until just golden brown and crisp, about 5-8 minutes flipping halfway through baking.
To assemble, spread toasted bread with 1 1/2 teaspons goat cheese, top with diced mango, sprinkle with chopped bacon and drizzle with cooled balsamic syrup. Top with sliced green onions.
Reader Comments (11)
Always looking for new party food and I think you've got a winner here!
Anything's better with bacon! LOL! Can't wait to try these.
What a marvelous appetizer recipe! Sounds de-lish!
Looks yummy! BTW I tried the chocolate dipped figs w/ a sprinkle of sea salt---so good! Thanks! KL
Nice to hear from you, Katherine. And I'm so glad you liked the chocolate figs! Thanks for letting us know!
I really want to try making these, but my husband is allergic to mangos! Is there something I could substitute for them? Thanks for the great recipe idea!
Nice to hear from you, Theresa, and yes, you could definitely substitute peaches for the mangoes and they would still be ever so delicious. Thanks for asking!
I want these now! So drooling over those photos!
Thanks, DeeDee! Hope you give them a try!
I found your website through a friend, who directed me to your Raised Waffle recipe. I have spent my entire morning looking at every blog post (still in my PJs - how embarrassing) and saving SO many recipes. It's not often I find a blog that is original and fun and refreshing, but I am your newest fan and love all the components of your blog, including the hilarious chicken posts (I had chickens as a young girl and agree - they are very amusing) as well as the way you write. I think you should write a book - I'll be first in line to buy it. I have even reserved one of Laurie Corwin's cookbooks at my library, since you mentioned her in one of your posts. Your life on your NE farm sounds idyllic, as you have even figured out a way to avoid the winters there - LOL! Thank you for a very pleasant morning!
Thank you so much for that, Linda! So great to hear from you and how fun to get to stay in your jammies all morning! You've inspired me to do the same very soon. Thank you for the kind words about the blog. So appreciated. Hope you enjoy the recipes and that we hear back from you again soon.