1/2 lb. smoked bacon
1 28-oz. can diced tomatoes, drained
1 cup sugar
1 medium apple, peeled, cored and diced
1 small yellow onion, diced
3 tablespoons cider vinegar
1-1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 loaf baguette-style French bread, thinly sliced and toasted (about 30 slices)
1 8-oz. block feta cheese, crumbled
snipped fresh chives
In a large skillet over medium heat, cook the bacon until it is just browned, about 5 minutes. Transfer the bacon to paper towels to drain excess fat. Crumble or cut into small pieces.
In a large saucepan combine the drained tomatoes, sugar, apple, onion, vinegar, salt, pepper, and bacon. Bring to a boil over medium heat and cook, stirring often, for 12 minutes or until apples are tender and most of the liquid is reduced.
Remove pan from heat; let sit for 5 minutes.
Arrange baguette slices on a serving platter, top with a dollop of warm jam, the feta, and chives.
bacon recipe courtesy of: Better Homes and Gardens, Meredith Corporation, 1716 Locust Street, Des Moines, Iowa 50309-3023
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