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This Bacon, Bean and Chipotle Crostini recipe is part of a compensated campaign in collaboration with Farmland® and Latina Bloggers Connect. As always my opinions, comments, and my love for bacon are my own.
Super bowl Sunday will always have a special place in my heart. It’s the day my husband and I met and this whole crazy, and I mean crazy, adventure started.
It’s also the time of year when I hear words like “hamstrung” (as in, “He was hamstrung by the defensive back”) and “pigskin.” (as in, “He’ll have to throw the pigskin in the second half to win this game.”)
So I always find myself drawn, compelled even, to use bacon in my own super bowl-inspired appetizers.
This year is no different, and as the champions from the AFC and NFC take to the field for the big game, my own gridiron fans, young and old, will be biting into these delicious treats.
I love bacon and feel most everything is better with it. I used Farmland® bacon especially for this recipe because it is slow smoked over real hardwoods for maximum flavor– it’s a difference you and your team will taste in every delicious bite. Really, really tasty!
Bacon, Bean & Chipotle Crostini
Makes approx 30 crostini
Total time: 35 min to make, plus 25 min to decorate.
- 1 (12 oz) package of Farmland® Classic Cut Bacon
- 2 cups of pinto beans without salt, drained
- 1 chile chipotle in adobo, seeded
- 1/8 teaspoon sea salt
- 1 (14 oz) Sliced French bread loaf
- Panela or Oaxaca cheese
- Pico de gallo (read my recipe here)
For this recipe I made my own beans a day ahead of time to save time, but you can use canned beans if you prefer. Just make sure they are either made with low or no salt.
Chop five bacon strips into small pieces and fry them up in a pan over medium heat. Turn them from time to time.
Pre-heat oven to 375 degrees F.
While the bacon is frying, cut the bread slices into the shape of footballs (American footballs!). The easiest way is to use a cookie cutter in the shape of a football. But if you don’t have one, like me, a plastic cup cut in half, and simply squeezed into the shape of a football works to cut the bread. Then I used this first piece of bread as a template and used kitchen sheers to cut the rest of the bread.
Once the bacon is cooked and crispy, about 10-12 minutes (remember I had the stove on medium heat, not high), add the beans to the bacon and smash them. Add the chipotle chile and salt, then smash it up well again until all the ingredients are integrated. Lower the temperature and let cook for five minutes more. Turn off the heat and set aside.
Arrange the bread slices on a baking pan and toast them for 10 minutes or until they are just golden brown and crunchy.
Slice the cheese in small strips to mimic the strings of a football. If you like, you can fry 4 more pieces of bacon to break up and sprinkle on top of the crustini at the end.
Remove the toasted bread slices from the oven, spread the bacon, bean, and chipotle mixture on top of each. Now, top with the cheese, salsa and crunchy bacon (optional).
Go Team! and Enjoy!