Bacon, Tomato Jam, And Lettuce Canapés

1. 1

   Make the jam: Set a large (roughly 12-inch) skillet over medium heat. Add the olive oil, then chopped onion. Season with a pinch of salt. Saute, stirring occasionally, until soft, about 10 minutes.

2. 2

   Add the tomatoes, sugar, and vinegar. Stir. Adjust the heat as needed to keep at a steady simmer and cook, stirring often, until the syrup is thick and dragging a spoon along the pan leaves a distinct trail (about 25 minutes). Transfer to a heat-proof container and refrigerate to cool completely. Will keep, refrigerated, for two-three weeks.

3. 3

   Make the toast points: Cut off the crusts if you wish, then cut each bread slice in half diagonally so you have two triangles. Cut each triangle in half again, so you now have 4 triangles per slice. (If your bread slices are particularly large, you might want to do this an additional time.) Add them to a sheet pan in a single layer and toast in the oven, flipping if you want, until golden brown.

4. 4

   Assemble the canapes just before serving. On each toast square, spread a little mayo and add a plop of tomato jam. Top with a crisp of bacon, then a tuft of frisee.

* Per serving · 4 servings · Values may vary.

No additional tips available.