Prepare the Bacon Jam: Cook the diced bacon over medium heat until lightly crisp. Remove about half of the rendered fat, leaving approximately 2 tablespoons in the pan. Add the onions and cook slowly for 15–20 minutes until deeply caramelized.

Add the garlic and cook for another minute. Stir in the California Raisins, white wine vinegar, brewed coffee, brown sugar, smoked paprika, and black pepper. Simmer over low heat for 15–20 minutes, stirring occasionally, until thick and jam-like. Remove from heat and allow to cool completely. Pulse 2–3 times in a food processor, leaving visible pieces of bacon and California Raisins for texture.

Prepare the cream cheese: Whisk together the cream cheese, heavy cream, lemon juice, and salt until smooth, light, and pipeable. Transfer the mixture to a piping bag.

Toast the Crostini: Arrange baguette slices on a baking tray and brush lightly with olive oil. Bake at 180°C until crisp and lightly golden, then allow to cool.

Pipe a generous layer of whipped cream cheese onto each crostini.

Top with approximately 20–25 g of the California Raisin Bacon Jam.

Finish with fresh thyme leaves, freshly cracked black pepper, and a few finely chopped California Raisins (optional). Serve immediately.