- Fry the back bacon according to package instructions. During the final minute of cooking, drizzle both sides with the maple syrup and allow it to caramelize on the bacon.
- Slice the baguette into six millimeter slices and toast it.
- Last minute: Using a mandoline, slice the apples into very thin wedges. If preparing in advance, store the apples in water with some lemon juice to prevent them from oxidizing.
- Serve the other components in the style that works best for you, then arrange everything on and around your board. Top with optional garnishes.
There are many Canadian foods not represented on this board that easily could be. From East Coast lobster, to Montreal smoked beef, to the breads and bannocks of Indigenous communities, the breadth and depth of culinary options in this country are almost overwhelming. So where do you start? Wherever you are in Canada, choose local and in season and you won’t go wrong.