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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Peameal Bacon and Onion Chutney Crostini

[heart_this] · Jan 9, 2010 · 23 Comments

Peameal Bacon and Onion Chutney Crostini

The inspiration for making the onion chutney was a peameal bacon crostini with onion relish and mustard by kozliks that I recently got the chance to try. Since I did not get a recipe I got the chance to make up my own. With the onion chutney filling in for the onion relish I had the hard part done and the only thing left was the mustard. I was pretty sure that it was not just plain mustard as it was milder than I would expect and it was a bit tangier and the closest thing that I could think of was a mixture of mayo and mustard. After a bit of experimenting I came to a ratio of 3 parts mayo to 1 part mustard and I was ready to go. I was planning on toasting up the baguette slices but the baguette was so nice and fresh that it seemed a shame so I served it as is with its slightly crisp and chewy crust and its melt in your mouth soft inside. The sweet onion chutney went so well with the salty peameal bacon and tangy mayo mustard that had a perfect amount of bite to finish everything off. The only problem with this crostini was that it disappeared too quickly. Next time I will have to double it and only bring out half. That way there will be lots of leftovers. 🙂 The day after I made a peameal bacon, onion chutney and mayo mustard sandwich which was also really good.

Peameal Bacon and Onion Chutney Crostini

Peameal Bacon and Onion Chutney Crostini

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 18
ingredients
  • 6 slices peameal bacon (cut each slice into 3 pieces)
  • 9 tablespoons mayonnaise
  • 3 tablespoons dijon mustard
  • 1 baguette (sliced and toasted)
  • 9 tablespoons onion chutney
directions
  1. Fry the peameal bacon until cooked and set aside.
  2. Mix the mayo and mustard.
  3. Spread some of the mayo-mustard mixture on a slice of baguette, top with a piece of peameal bacon followed by some onion chutney.
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Roast Pork and Peameal Bacon Sandwich
Peameal Bacon Sandwich
Peameal Bacon Breakfast Sandwich with Maple Caramelized Onions and a Fried Egg
Bacon Jam Crostini with Melted Brie and Roasted Tomatoes

Appetizer, Bacon, Food, Pork, Recipe

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Reader Interactions

Comments

  1. screwdestiny says

    January 10, 2010 at 12:09 am

    That picture is beautiful! I wish I could recreate recipes that I tried somewhere just from my own mind.

    Reply
  2. mirela says

    January 10, 2010 at 12:18 am

    yummy looking, i should really try this one! oh, by the way, you are famous in my area for your stuffed portabella mushrooms :)))

    Reply
  3. Dawn says

    January 10, 2010 at 1:49 am

    geeez kevin that is a work of art. love your talent buddy!

    Reply
  4. Pam says

    January 10, 2010 at 1:51 am

    You think it disappeared too quickly do you? Well, hand me a plate, I'll show you disappear quickly.

    Reply
  5. Kathleen says

    January 10, 2010 at 6:08 am

    Ooo Baby! Yum!!!

    Reply
  6. Trissa says

    January 10, 2010 at 7:00 am

    The crostini looks delicious but not quite sure what peameal bacon is??

    Reply
  7. Jan says

    January 10, 2010 at 7:12 am

    Love the picture! Love the crostini too!

    Reply
  8. The Duo Dishes says

    January 10, 2010 at 7:19 am

    Peameal bacon is new. Never heard of it. The final app looks like a quick eat. So quick, you wouldn't see them all disappear.

    Reply
  9. Anonymous says

    January 10, 2010 at 10:44 am

    This looks so delicious! No wonder it disappeared quickly 🙂

    Reply
  10. BNDQ8 says

    January 10, 2010 at 11:04 am

    this looks so delicious…love the whole onion chutney thing!!!

    Reply
  11. Joanne says

    January 10, 2010 at 12:13 pm

    What a great appetizer (or dinner…depending on much self control you have lol)! I bet it would be great with some cheese as well…brie maybe?

    Reply
  12. Gloria says

    January 10, 2010 at 12:53 pm

    Dear Kevin I whish you a very happy new year , I love your recipe, gloria

    Reply
  13. Rosa's Yummy Yums says

    January 10, 2010 at 1:15 pm

    A scrumptioud combo!

    Cheers,

    Rosa

    Reply
  14. Selfo says

    January 10, 2010 at 1:18 pm

    The onion chutney sounds great.

    Reply
  15. Kevin says

    January 10, 2010 at 1:48 pm

    Trissa & The Duo Dishes: peameal bacon is a brined back bacon that is rolled in peameal or cornmeal.

    Reply
  16. Peabody says

    January 10, 2010 at 2:16 pm

    Mmm, bacon chutney. Mmm, bacon. Bet this is so awesome on pork.

    Reply
  17. Ninette says

    January 10, 2010 at 4:45 pm

    Happy New Year, Kevin! I've been out of the country and haven't had a chance to stop by, but I can see you've been busy cooking. This looks delicious, as always! You're the master.

    Reply
  18. Chris says

    January 10, 2010 at 4:51 pm

    Jeeze Kev, that plate looks fantastic! I can almost taste the tang of the mayo and the slight saltiness of the bacon.

    Did you cure the bacon yourself and if so, what cut of pork did you use? I've been wanting to cure a pork lork bacon style.

    Reply
  19. George Gaston says

    January 10, 2010 at 5:26 pm

    Kevin, this is a terrific appetizer. I love your Onion Chutney recipe, too. Many thanks…

    Reply
  20. molly YEH! says

    January 10, 2010 at 5:30 pm

    these look delicious! i'm so glad i found your blog.. when i saw the title i was like, "oh goodness, is this person a secret chef??" hehe.
    i have a closet sized kitchen too!

    Reply
  21. Anonymous says

    January 10, 2010 at 8:51 pm

    I have been reading your blog for a long time and want to let you know I think your meals look absolutely fabulous. You obviously put a lot of time and money into making them.

    Reply
  22. Pam says

    January 10, 2010 at 9:39 pm

    My idea of the perfect appetizer – yum!

    Reply
  23. Kevin says

    January 11, 2010 at 10:59 pm

    Chris: Not I did not cure the bacon. Curing bacon is on my to do list though!

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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