Ingredients
1 pound bacon strips, chopped1 cup thinly sliced sweet onion1 shallot, finely chopped5 garlic cloves, minced1 cup brewed coffee1/2 cup water1/4 cup cider vinegar1/4 cup pitted dried plums (prunes), coarsely chopped3 tablespoons brown sugar1 tablespoon maple syrup1 tablespoon Sriracha chili sauce1/2 teaspoon pepper30 slices Brie cheese (1/4 inch thick)30 slices French bread baguette (1/4 inch thick), toasted
Preparation
In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels with a slotted spoon; drain skillet, reserving 1 tablespoon drippings.
Add onion and shallot to drippings; cook and stir 5 minutes. Add garlic; cook 2 minutes longer. Stir in coffee, water, vinegar, plums, brown sugar, maple syrup, chili sauce and pepper. Bring to a boil. Stir in bacon. Reduce heat; simmer, uncovered, 1-1/4 to 1-1/2 hours or until liquid is syrupy, stirring occasionally. Remove from heat. Cool to room temperature.
Transfer mixture to a food processor; pulse until jam reaches desired consistency. Place cheese slices on toasted baguette slices. Top each with 2 teaspoons jam.
