Preheat oven to 425 °F.

To a large baking sheet, lined with tin foil, add the bacon strips.

Brush each top piece of bacon generously with the maple syrup.

Bake for 12-15 minutes, or until cooked a crispy.

Remove some of the bacon grease, give the bacon a rough chop and set aside until ready to use.

Prepare the baguette by slicing pieces diagonally into no wider than ½ inch pieces.

Add the sliced bread to a large baking sheet and pop into the oven (set to 425 °F) and bake for 5-6 minutes per side, or until slightly golden.

To a small frying pan, add the chopped walnuts and set to medium/high heat.Toast walnuts for 3-4 minutes, stirring often until slightly browned and fragrant.Remove from heat and set aside until ready to use.

Prepare the whipped feta by adding the feta, olive oil, greek yogurt, maple syrup and garlic to a food processor.Blend/pulse for 2-3 minutes, or until silky smooth.Sammy's Tip: If the whipped feta seems too thick, you can add an extra splash of olive oil. You may also need to remove the lid, scrap the sides, and pulse again until the ingredients break down enough to continuously blend.

Scoop the whipped feta onto a large plate, spread out evenly using the back of a large spoon, top with toasted walnuts, maple bacon, fresh rosemary, and a drizzle of maple syrup and balsamic glaze.

Serve along side the toasted crostini and enjoy.