Focaccia with Bacon Jam, Stone Hill Winery
Served at the 2015 Wild Bacon Wine Trail
Ingredients:
1 lb. Applewood Smoked Bacon, diced
1 Sweet Red Onion, diced
1/2 Cup Brown Sugar
5 cloves Garlic, chopped
1 Cup Rice Wine Vinegar
1 tbl. Fresh Thyme Leaves
1 Cup Chicken Stock or Water
Local Fresh Focaccia
8 oz. Goat cheese, crumbled
Salt & Pepper to Taste
Directions:
Saute’ bacon in a pan until just crispy. Add onions, and cook 4 minutes. Add brown sugar and garlic, cook for 2 minutes. Add the rice wine vinegar and reduce by 2/3. Add the stock or water and reduce until almost evaporated. Add the thyme, salt & pepper to taste. Let sit at room temperature. Brush focaccia with oil, salt & pepper and warm 5 minutes at 400 degrees in oven. Top with bacon jam and crumbled goat cheese.
Serve with Stone Hill Winery Steinberg White
