Step 1

Preheat the oven to 400 degrees Fahrenheit and line a large rimmed sheet pan with tin foil and top with an oven proof wire baking rack. Lay the bacon strips in an even single layer on top of the wire rack and bake for 15-20 minutes until crispy.

Step 2

Remove from the oven and let cool on a paper towel lined plate. The bacon will be golden brown, crispy and will have shrunk in size considerably once done. The bacon will continue to crisp as it cools.

Step 3

In a medium bowl combine sherry vinegar, bourbon, maple syrup, brown sugar, dijon mustard, smoked paprika, and water in a small bowl and set aside.

Step 4

In a medium sauté pan, add the diced onion and olive oil and sauté on medium heat for about 10 minutes until they are soft and translucent.

Step 5

Add the minced garlic and let cook for about 30 seconds until fragrant.

Step 6

Add the brown sugar and bourbon mixture, turn heat to medium low and let simmer for about 30 minutes until the mixture has reduced and started to thicken.

Step 7

Chop the crispy bacon into 1/2 to 1-inch pieces.

Step 8

Add bacon pieces and chopped fresh thyme to the bourbon mixture and continue simmering for about 5 more minutes.

Step 9

Remove from heat and transfer mixture to a heat proof bowl and let cool at room temperature for 30 minutes, then transfer to the refrigerator for 2 hours (or up to 3 days). The bacon jam will thicken as it cools.

Step 10

Preheat the oven to broil and place the oven rack on the upper third section (about 8 inches from the broiling unit). Slice the baguette into ½ inch slices and brush with olive oil. Place baguette slices oil side up on a large baking sheet.

Step 11

Broil for about 2 minutes until lightly toasted. Remove immediately once toasted as they will go from lightly browned to burnt very fast.

Step 12

Remove crostini slices from the oven and top with a slice of creamy brie cheese while still warm.

Step 13

Next, top with about one tablespoon of the bourbon bacon jam and serve at room temperature.