8 ounces goat cheese, softened at room temperature
8 slices turkey bacon, finely chopped
3 tablespoons pure maple syrup
2 tablespoons olive oil
1 tablespoon fresh rosemary, finely minced
0.5 teaspoon cracked black pepper
2 tablespoons chopped pecans or walnuts for extra crunch
Instructions
Preheat your oven to 375 degrees Fahrenheit. Arrange the baguette slices in a single layer on a large baking sheet and brush both sides lightly with olive oil. Bake for about 6 to 8 minutes, turning once halfway through, until the edges are golden brown and the bread is crisp to the touch.
While the bread toasts, place the chopped turkey bacon in a medium skillet over medium heat. Cook the pieces, stirring occasionally, until they become crispy and browned, which usually takes about 5 to 7 minutes. Drain any excess moisture on a paper towel if necessary.
Return the crispy turkey bacon to the skillet over low heat and pour the maple syrup over the top. Add the cracked black pepper and half of the fresh rosemary. Stir constantly for 1 to 2 minutes until the syrup bubbles and coats the turkey bacon in a sticky, sweet glaze, then remove from the heat.
Spread a generous tablespoon of softened goat cheese onto each toasted baguette round. Use a small spoon to top the cheese with the warm maple turkey bacon mixture. Press down slightly so the topping stays in place.
Sprinkle the remaining fresh rosemary and the chopped pecans over the finished crostini. Arrange them on a festive Thanksgiving platter and serve immediately while the topping is still warm and the bread is crunchy.
