Cooking time: 30 min
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
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!
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.
Serve it between 12° and 14° C in a white wine glass.
Its dry and intense flavour adapts to difficult and risky pairings.
Its composition allows it to be stored in open bottles for months.