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Baked Bean Crostini

Photo: Jennifer Davick; Styling: Buffy Harget
Prep time 20 mins
Grill time 2 mins
Cook time 18 mins
Yield Makes 8 to 10 servings
Try the baked beans alone or as a delicious side dish to any grilled meal. Simply sprinkle with cooked and crimbled bacon before serving.


  • 1 (8.5-oz.) French bread baguette
  • Vegetable cooking spray
  • 5 thick hickory-smoked bacon slices
  • 1/2 cup diced sweet onion
  • 1 (28-oz.) can baked beans
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon yellow mustard
  • 2 teaspoons diced pickled jalapeño peppers
  • 1/4 teaspoon salt
  • Toppings: chopped fresh rosemary, queso fresco (fresh Mexican cheese), spicy barbecue sauce, pickled jalapeño pepper slices, hot sauce

How to Make It

  1. Preheat grill to 400° to 450° (high) heat. Cut bread into 40 (1/4-inch-thick) slices, discarding ends. Coat 1 side of each bread slice with cooking spray. Grill bread slices, without grill lid, 1 to 2 minutes on each side.

  2. Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon.

  3. Sauté onion in hot drippings 5 minutes or until tender. Stir in beans and next 5 ingredients; cook over medium heat, stirring occasionally, 5 minutes or until thoroughly heated and slightly thickened. Spoon bean mixture onto grilled bread slices. Sprinkle with crumbled bacon. Serve with desired toppings.

  4. Note: We tested with Bush's Best Country Style Baked Beans. Instead of grilling, bread slices may be baked on a baking sheet at 350° for 8 minutes or until lightly toasted.