If you’re looking for the ultimate appetizer that feels fancy but is secretly easy, Goat Cheese Crostini with Balsamic Onion Jam is it. Crunchy baguette slices topped with creamy whipped goat cheese and a sweet-savory bacon onion jam—this is the kind of bite-sized bliss that disappears fast at parties.
Goat cheese crostini with balsamic onion jam is a quick and easy appetizer made with toasted baguette slices topped with creamy whipped goat cheese and a sweet-savory jam of caramelized onions, bacon, and balsamic vinegar.
Like my mushroom dip, it’s the perfect make-ahead bite for holidays, dinner parties, or wine nights. It checks all the boxes:
- Simple but impressive – A few gourmet touches make it look restaurant-worthy.
- Flavor explosion – The tangy goat cheese, caramelized onions, smoky bacon, and balsamic glaze make every bite unforgettable.
- Make-ahead-friendly – You can prep the components in advance for easy entertaining.
Jump to:
- A quick look at the recipe
- Why I love this recipe (and you will, too!)
- Ingredient notes and substitutions
- How to make this recipe for Goat Cheese Crostini with Balsamic Onion Jam
- What to serve with Goat Cheese Crostini with Balsamic Onion Jam
- Fun twists and tasty variations
- How to store leftovers
- Recipe FAQs (Common questions answered)
- Pro tips for foolproof results
- Goat Cheese Crostini with Balsamic Onion Jam Recipe
A quick look at the recipe
- ✅ Ready in: 37 minutes
- 🛒 Ingredients: 9
- 🍽️ Yield: 24 pieces
- 👩🍳 Difficulty: Easy → “No-Fuss Favorite”
- 🧊 Make-Ahead Friendly: Individual components can be made ahead.
Why I love this recipe (and you will, too!)
- A crowd-pleaser – Even folks who claim they “don’t like goat cheese” come back for seconds.
- Easy to make ahead – The jam and cheese can be prepped in advance, leaving just the assembly before serving.
- Pairs beautifully with wine – Pour yourself a glass of Pinot Noir or a crisp Sauvignon Blanc, and you’ve got a match made in heaven.
Ingredient notes and substitutions
Below are my ingredient notes (including substitutions) for the main ingredients in this recipe and how you can make it your own. The recipe card below provides a complete list of all ingredients and measurements.
- French baguette – A 10.5-12 oz baguette works best. If you find pre-sliced crostini at the store, even better!
- Yellow onions – Two to three large onions caramelize into the rich, jammy topping.
- Bacon – Thick-cut bacon brings smokiness, but turkey bacon can be used if preferred.
- Balsamic vinegar – Essential for balancing the sweetness. Apple cider vinegar is a decent backup if needed.
- Brown sugar – Light brown sugar gives a subtle molasses flavor, but dark brown sugar deepens the taste.
- Fresh thyme – Adds an earthy touch. If using dried thyme, reduce the amount by a third.
- Garlic – Freshly grated garlic blends into the whipped topping for extra flavor.
- Goat cheese – Soft, spreadable chèvre is ideal. If it isn’t your thing, cream cheese, ricotta, or whipped feta work, too.
- Olive oil – Used to crisp up the crostini for the perfect crunch.
How to make this recipe for Goat Cheese Crostini with Balsamic Onion Jam
- Fry chopped bacon in a skillet until crispy. Remove it to a paper towel-lined plate, leaving two tablespoons of drippings in the pan.
- Add sliced onions to the bacon drippings and cook until golden brown, about 10-12 minutes.
- Stir in balsamic vinegar, brown sugar, and thyme. Add the bacon back in and let everything simmer for 10 minutes until thick and jammy. Set aside to cool.
- Preheat your oven to 375°F, brush the baguette slices with olive oil, and arrange them on a baking sheet. Bake for about 10 minutes until golden and crisp.
- Add goat cheese, grated garlic, and thyme to a mixing bowl. Use an electric mixer to whip for 2-3 minutes until smooth and creamy.
- Spread a dollop of whipped goat cheese on each toasted baguette slice. Top with a spoonful of bacon onion jam.
- Garnish with fresh thyme leaves for an extra pop of color and flavor, and serve.
What to serve with Goat Cheese Crostini with Balsamic Onion Jam
These crostini shine on an appetizer platter! Serve them alongside:
- Baked Ricotta Cheese Dip – Add a few more toasted crostini for dipping
- Herbed Ricotta Flatbread – Adds a nice contrast in textures
- Hanky Pankies – Because who doesn't love these tasty bites?
Fun twists and tasty variations
- Fig jam – My favorite variation is to replace the balsamic onion jam with purchased fig jam.
- Make it spicy – Stir in a pinch of crushed red pepper flakes or finely chopped jalapeño.
- Honey-drizzled – Add a drizzle of regular or hot honey over the top for an extra touch of sweetness, or leave off the balsamic onion jam and top it with honey instead.
How to store leftovers
For best results, wait to assemble just before serving so the crostini stays crisp!
- Crostini – Store in an airtight container at room temperature for 2-3 days.
- Bacon onion jam – Keeps in the fridge for up to 2 weeks.
- Whipped goat cheese – Store in the fridge for up to 3-4 days.
Recipe FAQs (Common questions answered)
Absolutely! Cream cheese, ricotta, or whipped feta are all great alternatives.
A French baguette works best, but ciabatta or sourdough also toast up nicely.
Blend it with a little cream cheese, mascarpone, or honey to mellow the flavor.
Pro tips for foolproof results
- Use fresh thyme – The flavor is far better than dried!
- Toast the bread just right – You want crisp edges but a slightly chewy center.
- Let the jam cool slightly – It thickens as it cools, making it easier to spoon onto the crostini.
⭐ ⭐ ⭐⭐⭐
Did you try this appetizer recipe for Goat Cheese Crostini with Balsamic Onion Jam? I’d love to know how it turned out!
Did you give it your own twist or have a shortcut that made it even easier? Share your thoughts in the comments below, and don’t forget to leave a star rating. Your feedback helps others (and totally makes my day).
Thanks so much for visiting Practical Southern Cooking! I hope you’ll stop by again soon for more no-fuss comfort food and simple Southern favorites.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Goat Cheese Crostini with Balsamic Onion Jam Recipe
Ingredients
- 1 French baguette sliced into ½ inch slices
- 3 cups yellow onion thinly sliced
- 1 ½ cups thick sliced bacon chopped
- ¼ cup light brown sugar packed
- ¼ cup balsamic vinegar
- 2 tablespoons fresh thyme leaves divided
- 2 tablespoons olive oil
- 2 cloves garlic grated
- 8 oz soft goat cheese
- Additional fresh thyme for garnishing (optional)
Instructions
- Preheat oven to 375 degrees F. Lightly spray a baking sheet with oil or line it with parchment paper, and set aside.
- Heat a large skillet over medium-high heat. Add the chopped bacon pieces to the hot skillet and cook until the bacon begins to get crispy. Remove the cooked bacon to a plate lined with a paper towel. Leave 2 tablespoons of bacon drippings in the skillet and discard any extra that remains.
- Add the sliced onions to the skillet and sauté over medium-high heat for 10-12 minutes, until the onions caramelize. Add the cooked bacon back in and stir in the balsamic vinegar, brown sugar, and 1 tablespoon of the thyme leaves. Reduce heat to low and cover with a lid. Simmer for 10 minutes. Remove from heat and cool slightly.
- While the jam is cooling, toast the baguette slices. Place the baguette slices onto the prepared baking sheet. Using a pastry brush, brush the olive oil over each slice. Place the baking sheet in the preheated oven and bake for 10 minutes, until lightly toasted.
- To a mixing bowl, add the goat cheese, grated garlic, and the remaining thyme. Using an electric mixer, mix on medium speed for 2-3 minutes, until it transforms into a smooth consistency.
- Spread a dollop of the whipped goat cheese onto each toasted crostini. Top with a spoonful of the bacon onion jam, and garnish with fresh thyme leaves.
Notes
- Use fresh thyme – The flavor is far better than dried!
- Toast the bread just right – You want crisp edges but a slightly chewy center.
- Let the jam cool slightly – It thickens as it cools, making it easier to spoon onto the crostini.
Leave a Reply