Fiery Summer Bruschetta with Zesty Olive Spread and Spicy Candied Bacon Recipe

Zesty Summer Bruschetta with Spicy Olive Tapenade and Crispy Candied Bacon

• Level: Easy
• Yield: 4 servings
• Total Time: 40 minutes
• Prep Time: 20 minutes
• Cook Time: 20 minutes

Crispy Candied Bacon

• 8 slices thick-cut bacon, halved
• 1/4 cup premium maple syrup
• 1 tablespoon cayenne pepper, adjusted to preference

Fresh Summer Mix

• 4 tablespoons red wine vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 lime, zested and juiced
• 1/4 cup olive oil
• 1 pint heirloom cherry tomatoes, halved
• 1 fresh sweet white corn cob, kernels removed
• 1 mango, peeled and diced
• 1/4 cup bocconcini, torn
• 1/2 red onion, thinly diced
• 4 tablespoons sliced fresh basil
• Salt and freshly ground black pepper to taste

Toasted Bread Base

• 1/2 cup olive oil, plus additional as needed
• 1 tablespoon cayenne pepper, adjusted to preference
• 1 loaf sourdough bread, freshly sliced into 8 pieces (not pre-packaged)

Spicy Olive Tapenade

• 1 red bell pepper, roughly chopped
• 1 red jalapeo, deseeded and roughly chopped
• 1/2 cup pitted black cerignola olives (black olives work as a substitute)
• 1/2 cup manzanella olives
• 2 tablespoons capers
• 1 shallot, roughly chopped
• 2 garlic cloves
• 2 tablespoons lemon juice
• 1 tablespoon red pepper flakes, adjusted to preference
• 3 tablespoons fresh basil, chopped

Instructions

Preparing the Crispy Candied Bacon

1. Preheat oven to 425F.
2. Line a baking sheet with parchment paper and arrange a baking rack on top. Lay bacon pieces flat without overlapping. In a small bowl, whisk together the maple syrup and cayenne pepper, then generously brush the mixture over the bacon. Bake for 15 to 20 minutes until the bacon is crispy and fully cooked. Set aside until ready to assemble.

Making the Fresh Summer Mix

1. In a large mixing bowl, whisk together the red wine vinegar, honey, Dijon mustard, and lime zest and juice until combined. Slowly drizzle in the olive oil while whisking to emulsify the dressing. Gently fold in the cherry tomatoes, corn kernels, mango, bocconcini, red onion, and fresh basil. Season with salt and pepper to taste. Cover and refrigerate until serving.

Preparing the Toasted Bread

1. Heat a large skillet over medium-high heat with the olive oil and cayenne pepper. If using garlic, add it briefly until golden, then remove and discard. Working in batches, toast the sourdough slices in the skillet until golden brown on both sides, adding more olive oil as needed to prevent the bread from absorbing too much oil. Transfer to a clean plate and set aside for plating.

Creating the Spicy Olive Tapenade

1. Add all tapenade ingredients to a food processor and pulse until you reach a smooth, chunky consistency (not completely pureed). Taste and adjust seasonings as desired. Transfer to a serving bowl.

Final Assembly

1. Place 2 toasted bread slices on each plate. Spread a generous layer of spicy olive tapenade on each slice, top with a piece of crispy candied bacon, then pile the fresh summer mix on top. Serve immediately with a knife and fork.

A Summer Showstopper: This vibrant bruschetta is inspired by the beloved film Julie and Juliaa nod to one of cinema's most iconic culinary moments. Perfect as a light, refreshing summer meal that celebrates fresh, quality ingredients. The combination of sweet candied bacon, bright citrus, and spicy olive tapenade creates a sophisticated yet approachable dish that's sure to impress.

This recipe was contributed by a viewer or guest. Testing for home kitchen use has not been completed.