Maple Fruit-schetta

Ingredients:

1 container of strawberries  

8oz cream cheese, softened  

1 loaf sliced French bread  

1 pound of bacon, thick cut 

½ cup Olive Cart Vanilla Chai Tea Jelly 

1/4 cup plus 5 Tbsp Olive Cart maple balsamic  

½ cup Packed Brown sugar 

Olive Cart Maple olive oil 

1 tsp granulated sugar 

 

For the dredge: 

3 eggs 

Splash of milk 

2 tsp cinnamon  

1/2 tsp vanilla extract

 

Directions:

The day before serving: 

Whisk maple balsamic and Vanilla Chai jelly until combined and refrigerate overnight. (To thicken)

In another bowl, combine the 4 tablespoons of maple balsamic with the softened cream cheese. Mix with a spatula until thoroughly combined. Cover and refrigerate overnight.

The next day: 

Line a baking sheet with aluminum foil and place bacon strips on it. Coat both sides of the bacon with brown sugar and press into the bacon. Place pan into a cold oven and preheat to 345°. Bake until desired crispness (without burning the sugar). Once bacon has cooled enough to handle, dice into small pieces. Place in a bowl and set aside.

While the bacon is cooking, dice the strawberries into small pieces and place into a bowl with the granulated sugar and 1 tablespoon of maple balsamic. Lightly stir to incorporate.

Preheat a skillet on the stove top to medium heat. In a pan at least 2 inches deep (I use a pie pan) whisk together the eggs, milk, cinnamon and vanilla extract. Lightly toast each piece of French bread before dipping into the dredge mix. Once the pan is hot, add enough maple oil to coat the bottom of the pan. Quickly dredge each piece of French bread and place into skillet. Cook 2 to 3 minutes each side or until golden brown. Set aside on a wire rack.

 

Assembly:  

Starting with the French toast slice, spread the Maple balsamic cream cheese on top. Then add a spoonful of the diced strawberries to the top. Drizzle over vanilla chai balsamic sauce and top with diced candied bacon.