In a sauce pan, place bacon over medium-low heat, stirring occasionally, for 8-10 minutes. Drain all but 1 tbl. of bacon drippings, then add the diced onion and cook over medium heat for another 8-10 minutes, covered and stirring occasionally. Add the brown sugar to the pot and stir just until dissolved and completely incorporated. Set aside in the refrigerator to cool. Preheat oven to 350*F. Place sliced bread on a baking sheet. Bake 3-4 minutes, or until crisp. Top crostini with bacon jam, sprinkle with blue cheese and parsley leaves and drizzle with olive oil.