You could go for a sandwich proper, or, for a pretty holiday touch, serve these open faced (like breakfast bruschetta) on a cake plate pedestal. You’ll want good-quality bacon and a flavorful baguette for this—with only a few ingredients, each one matters.
Fry bacon batches in a large skillet, turning frequently until cooked through and crisp. Drain on paper towels. Slice baguette on the bias and toast bread. Butter toast generously, then apply liberal amounts of marmalade to the buttered slices. Arrange bacon on top. Serve immediately.