For the bacon jam

Preheat oven to 400°F. Line a baking sheet with foil.

Line the bacon in a single layer on the baking sheet – it’s okay if the slices overlap a little bit. Bake for 20-22 minutes until the bacon is just starting to crisp (timing will depend on the thickness of your bacon).

Drain the bacon on paper towel then chop into 1″ pieces. Set aside.

Add one tablespoon of the bacon fat to a heavy bottomed pot (reserve the excess fat for another use).

Add the onion and crushed red pepper. Cook until the onion is translucent, about 5 minutes. Add the garlic and fry until fragrant, about 30 seconds. Be careful not to burn the garlic.

Return the bacon to the pot and add the brown sugar, coffee, vinegar, maple syrup, and cayenne. Bring to a boil then lower the heat and simmer for 2 hours. Add ¼ cup of water every 25-30 minutes.

After two hours, allow the jam to cool before pulsing in a food processor – about 3-5 pulses for a “caviar” type consistency.

For the toasts

While the jam is cooking, preheat the oven to 300°F.

Slice the baguette on the diagonal in ½” slices and arrange in a single layer on a baking sheet. Bake for 10-15 minutes or until the toasts are dry but not brown.

Remove from the oven and set aside until ready to serve.

To serve

Arrange the toasts, bacon jam, and goat cheese on a serving platter and allow guests to assemble their crostini.