Holiday Hot Honey Crostini Recipe
Add a flavorful spin to a classic holiday crostinis recipe with hot honey! Lee Kum Kee Honey Sriracha takes this to the next level.
A classic bacon and mushroom crostini, but with bursts of flavor from a few creative twists. The pomegranate seeds add bursts of acidity and tangy flavor, while Lee Kum Kee Honey Sriracha Sauce adds the perfect blend of sweet and spicy to bring everything together.
What You Will Need
Ingredients
- 1 French baguette, sliced into ½-inch rounds
- 2 Tbsp. olive oil
- 4 slices bacon, chopped
- 1 small shallot or ½ onion, finely chopped
- 2 cups mushrooms, finely chopped (cremini or button)
- 4 Tbsp. softened cream cheese
- ¼ cup pomegranate seeds (for garnish)
Seasoning
- 1 tsp. Lee Kum Kee Honey Sriracha Sauce, plus more for drizzling
Made with
Lee Kum Kee products
How to make it
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Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet. Brush both sides lightly with olive oil. Bake for 7–9 minutes, or until golden and crisp. Set aside.
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In a skillet over medium heat, cook the chopped bacon until crispy. Add the minced shallot/onion to the skillet and sauté for 1–2 minutes. Add the chopped mushrooms and cook for 5–7 minutes until browned and moisture evaporates. Season with a pinch of salt and pepper. Add 1 Tsp of Lee Kum Kee Honey Sriracha Sauce. Remove from heat.
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Spread a thin layer of softened cream cheese on each toasted baguette slice. Spoon the warm bacon–mushroom mixture on top. Add a sprinkle of pomegranate seeds. Finish with a light drizzle of Lee Kum Kee Honey Sriracha.
Check out more holiday appetizers recipes on our recipes page!
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