Everything goes better with bacon, and appetizers are no different. Whether you want to wow your guests at a party or make a yummy snack for your family, bacon-wrapped snacks can be the perfect addition to your menu.
If you think only savory foods can be wrapped in bacon, think again. Bacon-wrapped fruits are unique and taste great. Below are two examples of bacon-wrapped fruits that can be made for a snack or a party appetizer.
Preheat the oven to 400 degrees Fahrenheit.
Cut a fresh pineapple into two inch square chunks. Wrap a small slice of bacon around each of the pineapple chunks and use a toothpick to secure the bacon in place.
Place the bacon-wrapped pineapple chunks in the preheated oven. After 15 minutes, take the chunks out and use a basting brush to brush on barbecue sauce. Return the pineapple chunks to the oven for another 15 minutes.
Prosciutto-wrapped melon is a popular party appetizer, but try using bacon instead of prosciutto to mix up the taste and put a new spin on this elegant party platter.
As with the pineapple, cut the melon into two inch square chunks. Wrap with bacon and secure with a toothpick. This appetizer can be made like a kabob, with approximately four chunks of melon on each skewer. Grill on medium heat for six minutes, turning once half way through cooking.
Bacon-wrapped Stuffed Mushrooms
Preheat the oven to 350 degrees Fahrenheit.
Remove the stems from 20 large mushrooms and discard, keeping only the mushroom caps. Mix one pound of cream cheese with one half of a cup of chopped scallions. Fill each of the mushroom caps with the cream cheese mixture, and wrap each cap with half of a slice of bacon, using a toothpick to secure the bacon.
Place the caps on a baking sheet and bake in the preheated oven for approximately 20 minutes, or until the bacon has crisped.
Bacon-wrapped steaks aren’t just for dinner anymore. A scaled-down version of this delicious treat is making its way to party platters. Use this easy recipe to make elegant, high-quality and tasty appetizers.
Start with four small cuts of filet mignon. Cut these into strips that are approximately one half of an inch in thickness. Once all of the strips have been cut, use a meat mallet to pound the strips into one quarter of an inch in thickness. If you do not have a meat mallet on hand, you can put the strips into a plastic resealable bag and use a heavy can for pounding.
Marinate the filet mignon in Italian dressing or a premade Italian spice marinade overnight. Roll the filet into a ball shape and wrap the outside with a slice of bacon. Use a toothpick to keep the meat in place. Cook over a grill on high heat for approximately four minutes per side, or until the filet mignon is no longer pink inside.