I recently went to Voodoo Donuts in Portland and had the famous Bacon Maple Bar - it was AMAZING! I couldn't stop thinking about it... Chef dreams I guess. I thought about how I could turn this into an Amuse Bouche for the restaurant and this is what I dreamed up. Sprinkle a little salt on the finished product and enjoy!
I took the BEST maple syrup - Blis - it's aged in Bourbon barrels, and combined it with Mascarpone Cheese. Mascarpone is perfect because the flavor is mild and it is very creamy.
I did this in the food processor but a whisk would work too... After it was combined well I put it in a piping bag with a pastry tip and piped it onto the crostinis.
I cooked off the bacon in the oven sandwiched between 2 pieces of parchment to keep it flat for presentation sake. I let it cool afterwards and then cut it to make the chip for the top. It was very easy and quite delicious!