Tomato Jam: thoroughly drain tomatoes and add to small pan with brown sugar. Bring to a boil and then reduce heat to simmer for about 15 minutes, until mixture becomes sticky. Set aside.
Bloody Mary: in a shallow dish, whisk together tomato juice, eggs, vodka, horseradish, hot sauce, Worcestershire sauce, and season with salt and pepper.
Crostini: Heat the stove to medium and melt the butter in a large Teflon skillet. Dip bread slices quickly in Bloody Mary mixture to coat both sides, but do not soak for a long time. Add dipped bread slices to skillet and cook 2-3 minutes. Flip and cook other side, until slightly crispy. Remove from pan, spread tomato jam on top side. Add a slice of fresh mozzarella and a piece of bacon. Top with olives and pickles on a skewer for garnish.