Crostini, bacon jam and Dutch grey shrimps

Pair with Amontillado

In this sherry I also thought of sultry afternoons; nice on the balcony.. What is more perfect than a delicious snack! And I was looking for something nutty/sweet/greasy to stand up against the acids in the sherry. And what is better than a nice piece of ham? ;) By coincidence I had eaten a sandwich with bacon jam during a barbecue workshop; and that seemed like a great combination with the shrimp and the sherry. At my butcher they also had South Holland (the province in NL where I live) bacon from their own pigs, so together with the Dutch grey shrimps I can not make it more local. Let's get to work!


12 thin slices  
150 gr 
Dutch bacon, in one piece
1 tablespoon  
sunflower oil
red onion, chopped
4 sprigs  
of thyme, the leaves zipped off
1 tablespoon  
dark caster sugar
1 tablespoon  
white wine vinegar
150 ml 
2 tablespoons  
1 tablespoon  
balsamic vinegar
1 tablespoon  
extra virgin olive oil
200 gr 
Dutch grey shrimp
Finely chopped parsley


Make the bacon jam

1. Cut the bacon into cubes of 1 by 1 centimeter 2. Heat the sunflower oil in a pan with a thick bottom (for example such a creuset pan) and fry the bacon cubes on low heat around. 3. Scoop the meat out of the pan with a slotted spoon and place on a cutting board.

4. Fry the onion in the remaining fat. Then add half of the thyme. 5. Cut the bacon cubes even finer, so that you have small pieces and put them back in the pan. 6. Add the sugar, sherry and water, stir well and let simmer (± 15 minutes) until you have almost no moisture in the pan. 7. Taste and season with pepper, salt, balsamic vinegar, extra virgin olive oil (the jam will shine beautifully) and the rest of the fresh thyme.

Make the crostini 1. Heat the oven to 180 ° C

2. Fry the ciabatta slices in a crispy oven for 4 minutes

Build up!

Spread the crostini with the bacon jam and top off with a generous spoon of Dutch grey shrimps and finely chopped parsley. Serve with the Aurora Amontillado for a summer flavor explosion!

Jody Mijts , Visit Website
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serving and consuming

Pairing Amontillado with food

Amontillado should be served at a temperature of between 12 and 14º C.

It is an ideal wine to accompany soups and consommés, white meat, blue fish (tuna), wild mushrooms and semi-cured cheeses.

It combines perfectly with vegetables such as asparagus and artichokes.


Amontillado fast facts

Slightly Chilled in a White Wine Glass

Serve it between 12° and 14° C in a white wine glass.

Dry but Intense

Its dry and intense flavour adapts to difficult and risky pairings.

Ideal to Drink Glass by Glass

Its composition allows it to be stored in open bottles for months.

Analytic data

  • Alcoholic content between 16 and 22% vol.
  • Sugar < 5 gr. / litre (normally < 1 gr. per litre)
  • Total Acidity (tartaric) 4 - 6 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
  • Very Low In Glycerine Content 3 - 5 gr. / litre
Jody Mijts , Visit Website
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