This Million Dollar Bacon Crostini recipe is one of those party starters that became a signature in my kitchen the first time I served it. I discovered the candied bacon idea during a holiday potluck when I wanted something that felt indulgent but was ridiculously simple to prepare. The sweet-crisp bacon paired with tangy goat cheese and a drizzle of maple or hot honey is a combination that makes people close their eyes and smile. Over time I’ve refined the balance of spice and sweetness so that the bacon has shine and snap without becoming cloying, and the crostini stays crisp under the toppings.

I make this when friends drop by, for brunch spreads, or for a last-minute appetizer at a dinner party. The texture contrast is what sells it: the crunchy, caramelized bacon, the creamy goat cheese, and the toothsome baguette bite. It’s easy to scale, and I’ll often double the candied bacon because it’s the thing people reach for to eat straight from the bowl. The recipe below includes a few optional twists—smoked paprika, maple brushed after baking, or a rub of garlic on the toasted bread—that let you tune the flavor for any occasion.

Ingredients

• Thick-cut bacon: Use two 12-ounce packages (about 24 ounces total). Thick-cut holds up to the sugar glaze and stays meaty and crisp after baking; I prefer an applewood-smoked brand for balance.
• Brown sugar: 1/2 cup packed light brown sugar. The molasses in brown sugar helps create that glossy, caramelized coating.
• Water: 1 tablespoon to help the sugar adhere evenly while the bacon bakes.
• Black pepper: 1 teaspoon freshly ground for a bright savory counterpoint.
• Cayenne pepper: 1/2 teaspoon for gentle heat; adjust to taste.
• Red pepper flakes: 1/2 teaspoon optional if you want an extra kick and visual flecks on the bacon.
• Optional twist: 1 teaspoon smoked paprika or maple syrup to brush on after baking for smoky or extra-sweet notes.
• Baguette: 1 large baguette, sliced into 24 rounds. Day-old loaves toast up best for crunch.
• Olive oil: For brushing the bread slices before toasting; use a good extra-virgin for flavor.
• Salt and pepper: To season the toasts lightly; remember the bacon is salty, so go easy on salt.
• Garlic clove: Optional—rub on warm toasts for an immediate flavor lift.
• Goat cheese: 8 ounces of a fresh log. For a milder finish, mix in 2 ounces cream cheese to soften tanginess.
• Maple syrup or honey: For drizzling—hot honey is a fabulous spicy-sweet pairing.
• Garnish: Chopped fresh thyme or chives and/or chopped candied pecans for texture and brightness.

Instructions

Prepare the oven and rack: Preheat the oven to 375°F. Line a rimmed baking sheet with aluminum foil for easy cleanup and place a wire cooling rack on top so air circulates under the bacon; this promotes even caramelization and crisping. If you don’t have a rack, lay bacon on foil but flip more frequently while baking. Make the brown sugar glaze: In a medium bowl, combine 1/2 cup packed light brown sugar, 1 tablespoon water, 1 teaspoon freshly ground black pepper, 1/2 teaspoon cayenne, and 1/2 teaspoon red pepper flakes if using. Stir until the sugar is moistened and evenly spiced. The water helps dissolve the sugar just enough so it adheres to the bacon during baking. Glaze and arrange the bacon: Working in batches, press each thick-cut bacon strip into the sugar mixture so both sides get a light coating. Lay strips in a single layer on the wire rack with minimal overlap. Leave space for air to circulate—crowding slows caramelization. Bake to crisp: Place the baking sheet on the middle rack and bake for 25 to 30 minutes, flipping each strip halfway through to promote even color. Look for deep golden-brown edges and a sticky, glossy surface; exact time varies by bacon thickness and oven. For an extra touch of smoke, brush with 1 teaspoon smoked paprika mixed with a little oil after baking while still warm, or brush with 1 teaspoon maple syrup. Cool and chop: Transfer bacon to a paper towel-lined plate to drain briefly and cool; the glaze will crisp as it cools. Break into bite-size pieces or chop roughly with a knife—reserve some longer pieces for dramatic topping if you like. Toast the baguette slices: Brush rounds lightly with olive oil and season with a pinch of salt and pepper. Toast in the oven at 375°F for 8 to 10 minutes, flipping once until golden and crisp. For a garlicky note, rub each warm toast with a halved garlic clove immediately after toasting. Assemble: Spread about 1 tablespoon of goat cheese on each crostini, top with a piece or two of candied bacon, and finish with a light drizzle of pure maple syrup or hot honey. Scatter chopped thyme, chives, or a few chopped candied pecans for contrast.

Storage Tips

Store leftover candied bacon in a single layer on a paper towel-lined plate covered with plastic wrap in the refrigerator for up to 4 days. For longer storage, freeze cooked bacon in a single layer on a sheet pan, then transfer frozen pieces to a freezer bag for up to 3 months. Thaw in the fridge and reheat in a 350°F oven for 5–7 minutes to regain crispness. Toasts are best stored separately at room temperature in an airtight container for up to 24 hours; they lose crunch if refrigerated.

Ingredient Substitutions

If you prefer a milder spread, substitute half the goat cheese with cream cheese (4 ounces goat cheese + 4 ounces cream cheese) to soften the tang. For a sugar-free version, try a light brush of pure maple syrup and reduce baking time slightly, though caramelization will differ. Use turkey bacon for a lower-fat alternative, but expect less crispness. Gluten-free baguettes work well toasted; choose a sturdy variety to avoid sogginess.

Serving Suggestions

These crostini shine on a holiday appetizer board alongside olives, marinated artichokes, and sliced pears. For brunch, serve them with a platter of sliced citrus and arugula salad to cut the richness. For a dramatic presentation, arrange 24 crostini on a long wooden board, sprinkle with microgreens, and add small bowls of extra maple syrup or hot honey for guests to drizzle.

Cultural Background

The idea of pairing sweet-cured pork with bread and cheese is rooted in many culinary traditions where sweet and savory contrasts are prized. Candied bacon has become a modern American party staple—popularized at food festivals and brunch menus—and this crostini riff leverages classic European hors d'oeuvre technique: a toasted base, a soft spread, and a flavorful topping to create a balanced bite.

Seasonal Adaptations

In autumn, add a pinch of ground cinnamon to the brown sugar glaze and top crostini with roasted pear slices for a harvest twist. In summer, use fresh herbs like basil and a drizzle of lemon-infused honey. For winter gatherings, swap the garnish to chopped candied pecans and a dusting of smoked paprika for warmth and texture.

Meal Prep Tips

Make the candied bacon up to 4 days ahead and store in the fridge. Toast the bread on the day of serving and assemble crostini within an hour to preserve crunch. Pack toppings separately if you’re transporting them—assemble on-site to prevent sogginess. Use shallow containers with paper towels between layers to keep bacon crisp during transport.

These Million Dollar Bacon Crostini are deceptively simple and endlessly adaptable. Whether you’re hosting a crowd or assembling a quick indulgent snack, the combination of sweet, salty, creamy, and crunchy is reliably satisfying. Try a few of the twists listed here to make the flavor truly yours—guaranteed to become a repeat request at your table.