Sundays are for FOOTBALL…. And Sunday's big game ought to be a Federal Holiday... at least we think so.

Erik loves snacks almost as much as he loves Chocolate Chip Cookies, making Football Sundays a perfect time to set out some of his favorites. 

The first three recipes pair perfectly with crudités (we used carrots, celery, and cauliflower) and crostini made from our homemade sourdough baguettes. But any quality baguette, sliced, toasted with olive oil, and rubbed with garlic, will do the trick.

Check out all three amazing recipes below to level up your charcuterie board.

Bacon Horseradish Dip:

Ingredients

• 6 slices Tender Belly bacon
• 1 pint sour cream
  
• ½ cup mayonnaise
  
• ¼ cup prepared horseradish
  
• 1 lemon, juiced
  
• ½ teaspoon chopped fresh parsley
  

Directions

1. Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

2. In a large bowl, combine sour cream, mayonnaise, horseradish, and lemon juice. Stir well. Stir in bacon; cover and refrigerate for 1 hour. Stir and top with parsley before serving.

Bacon Jam:

Ingredients

• 1 lb. Tender Belly bacon, cut into 1" pieces
  
• 1 onion, finely chopped
  
• 4 shallots, minced
  
• 2 cloves garlic, minced
  
• 1/2 cup brown sugar
  
• 1/4 cup maple syrup
  
• 13 cup apple cider vinegar
  
• 1/3 cup balsamic vinegar
  
• 1 tsp. chili powder

Directions

1. In a medium saucepan over medium heat, cook bacon until crispy. Transfer bacon to a paper towel-lined plate. 

2. Reduce heat to medium-low. Add onion and shallots to the pan and cook, stirring often, until the onions are caramelized, about 15 minutes. 

3. Stir in garlic, brown sugar, maple syrup, vinegar, chili powder and cooked bacon. Bring mixture to a simmer then reduce heat to low. Cook until the liquid has reduced and thickened and the onions are jammy, 7 to 10 minutes. 

4. Let cool before transferring to a jar.

Tomato and Bacon Bruschetta:

Ingredients

• 6 medium ripe tomatoes (Roma or plum tomatoes work well), diced
  
• 1/4 cup fresh basil leaves, finely chopped
  
• 6 slices Tender Belly Bacon cooked crispy and crumbled
  
• 2-3 cloves garlic, minced
  
• 2 tablespoons extra virgin olive oil
  
• 1 tablespoon balsamic vinegar (optional)
  
• Salt and freshly ground black pepper, to taste
  
• 1 baguette or crusty bread loaf, sliced into 1/2-inch thick slices
  
• Additional olive oil for brushing the bread

Directions

1. Prepare the tomato mixture:
   1. In a bowl, combine the diced tomatoes, bacon,minced garlic, chopped basil, olive oil, and balsamic vinegar (if using).
   2. Season with salt and pepper to taste.
   3. Let the mixture sit for at least 15-20 minutes to allow the flavors to meld together.
      
2. Prepare the bread:
   1. Preheat your oven to 400°F (200°C) or heat a grill pan over medium-high heat.
      
   2. Brush both sides of the baguette slices with olive oil.
      
   3. Toast the slices in the oven or on the grill pan for about 2-3 minutes per side, until golden and crisp.
3. Assemble the bruschetta:
   1. Spoon the tomato and basil mixture generously onto the toasted bread slices.
      
   2. Optionally, drizzle a little more olive oil or balsamic glaze over the top.
4. Serve immediately!
   

Enjoy, and don't forget to tag us @TenderBelly on social in all of your bacon boards for Football Sunday!