Bruschetta with Almond Butter, Burrata Cheese, Candied Bacon & Pickled Onions

Ingredients

Serves: 8

For the Candied Bacon:

• 454g bacon (13/17 cut)
• 28g brown sugar
• 28g granulated sugar

For the Pickled Onions:

• 454g red onions, julienned
• 2 cups white vinegar
• 2 cups water
• 56g kosher salt
• 1 tbsp sugar

For the Bruschetta:

• 1 baguette
• 2 tbsp olive oil
• 170g almond butter
• 454g burrata cheese
• 56g balsamic glaze

Preparation

For the Candied Bacon:

1. Lay the bacon strips out on a parchment-lined pan.
2. Mix the sugars together and sprinkle them over the bacon.
3. Bake in a 300°F oven until fully cooked and crispy.
4. Remove from the oven, cool, and chop or break into pieces.

For the Pickled Onions:

1. Put the onions in a nonreactive container.
2. Heat the vinegar, water, salt, and sugar together and bring to a simmer.
3. Remove from the heat and pour over the onions. Mix well and let them steep at room temperature for at least 1 hour. Then refrigerate overnight.

For the Bruschetta:

1. Cut the baguette in half lengthwise, then into 4 sections to create 8 pieces total.
2. Brush each piece with olive oil and toast on a griddle until golden brown.
3. Place the baguette pieces on a baking sheet and divide the burrata between the pieces. Place under a broiler for 20 to 30 seconds to melt the cheese or place the pan in a 425°F oven and bake for 4 to 5 minutes.
4. Top each piece with 21g almond butter, 14g candied bacon, and 14g pickled onions. Finish with a 7g drizzle of balsamic glaze.

Nutritional Info (Per Serving)

Notes

The baguette could also be cut diagonally into thick slices and toasted on both sides.

The almond butter adds a subtle nuttiness and richness that elevates the dish beyond a typical appetizer. It's perfect for brunch spreads, small plate menus, or gourmet party bites. High in protein and calcium, with a satisfying balance of fat and fiber, this dish is both indulgent and nourishing.