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
- 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
- Fry the peameal bacon until cooked and set aside.
- Mix the mayo and mustard.
- Spread some of the mayo-mustard mixture on a slice of baguette, top with a piece of peameal bacon followed by some onion chutney.
That picture is beautiful! I wish I could recreate recipes that I tried somewhere just from my own mind.
yummy looking, i should really try this one! oh, by the way, you are famous in my area for your stuffed portabella mushrooms :)))
geeez kevin that is a work of art. love your talent buddy!
You think it disappeared too quickly do you? Well, hand me a plate, I'll show you disappear quickly.
Ooo Baby! Yum!!!
The crostini looks delicious but not quite sure what peameal bacon is??
Love the picture! Love the crostini too!
The Duo Dishes says
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.
This looks so delicious! No wonder it disappeared quickly 🙂
this looks so delicious…love the whole onion chutney thing!!!
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?
Dear Kevin I whish you a very happy new year , I love your recipe, gloria
Rosa's Yummy Yums says
A scrumptioud combo!
The onion chutney sounds great.
Trissa & The Duo Dishes: peameal bacon is a brined back bacon that is rolled in peameal or cornmeal.
Mmm, bacon chutney. Mmm, bacon. Bet this is so awesome on pork.
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.
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.
George Gaston says
Kevin, this is a terrific appetizer. I love your Onion Chutney recipe, too. Many thanks…
molly YEH! says
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!
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.
My idea of the perfect appetizer – yum!
Chris: Not I did not cure the bacon. Curing bacon is on my to do list though!