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Tomato Jam:
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15 oz. can of diced tomatoes, drained
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1/2 cup brown sugar
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Bloody Mary:
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1 cup of tomato juice
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2 large eggs
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1/3 cup vodka
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2 tsp. prepared horseradish
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2 tsp. hot sauce
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1 tsp. Worcestershire sauce
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Kosher salt
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Freshly ground black pepper
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6 slices Galbani® Fresh Mozzarella Cheese, sliced
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2 Tbsp. butter
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Baguette or French bread, sliced
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6 slices bacon, cooked
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Small cocktail pickles and large olives, for garnish
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Toothpicks or skewers
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.