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Ingredients
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12 oz cream cheese, at room temperature
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1/3 cup grated Parmesan cheese
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1/2 cup roasted red pepper, diced
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3/4 cup scallions, sliced, white and green
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20 slices soft white bread
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1 lb lean bacon
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12 oz cream cheese, at room temperature
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1 1/8 oz grated Parmesan cheese
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3 1/4 oz roasted red pepper, diced
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1 7/8 oz scallions, sliced, white and green
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20 slices soft white bread
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1 lb lean bacon
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Procedure
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1
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Mix together the cheeses until smooth. Stir in the peppers and scallions until evenly distributed; set aside.
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2
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Trim the crusts from the slices of bread.
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3
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Once the bread is trimmed, spread the slices with the filling, covering it completely.
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4
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Roll the bread up from the short side, pressing down just enough to make it stick to itself.
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5
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Wrap a slice of bacon and wrap it around the roll, overlapping the bacon to cover the bread completely. If you need more than one bacon slice, tuck the end of the second bacon slice under the end of the first. Trim the bacon when you get to the top of the roll.
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6
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Freeze the wrapped rolls for 30 minutes to firm them up.
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7
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To bake, preheat the oven to 350°F. Lightly grease a baking sheet, or line it with parchment paper.
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8
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Slice the rolls in thirds and place on the baking sheet, cut side down. Bake for 30 to 35 minutes (5 minutes longer if baking from frozen), until the bacon is crisp and the tops are golden brown.
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9
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Remove from the oven and place on a serving platter; let cool for 5 minutes before serving.
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Yield: 60
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Cooking Times
Preparation Time: 55 minutes
Cooking Time: 1 hour and 10 minutes
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Tips
Tips from our bakers
You can freeze the bacon-wrapped rolls for up to 6 weeks; just take out what you need when you have company, slice, and bake for an extra 5 minutes.
Some variations you might like to try? Substitute Swiss cheese for the Parmesan, add 1 to 2 tablespoons of horseradish to the filling. Try using diced cooked shrimp and pineapple bits instead of the peppers and scallions.
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Source: Courtesy of King Arthur Flour
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Bacon-Wrapped Figs With Maple Snakebite Glaze and Goat Cheese and Thyme Dip
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Bacon-Wrapped Figs With Maple Snakebite Glaze and Goat Cheese and Thyme Dip
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Ingredients
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6 strips bacon, halved crosswise
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12 Blue Ribbon Orchard Choice or Sun-Maid California figs, stemmed
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12 pecan pieces, toasted
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3 Tbs pure maple syrup
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1/8 to 1/4 tsp ground cayenne pepper
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Goat Cheese and Thyme Dip:
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Makes: about 1/2 cup
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1/4 cup (2 ounces) soft goat cheese
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1/4 cup (2 ounces) cream cheese
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3 Tbs milk
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2 tsp finely chopped fresh thyme leaves or 3/4 teaspoon dry thyme leaves
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Procedure
Preheat oven to 425°F. Place 4 layers of paper towels on microwave-safe plate. Top with bacon slices. Cover with two more layers of paper towels. Microwave on high 1 to 2 minutes to render fat from bacon but not crisp. While bacon cools, slice each fig twice, starting at stem end, and cutting three-quarters of way to bottom. Stuff each fig with a pecan piece. Wrap a half strip of bacon around each fig and secure with toothpick. Place on foil-lined baking sheet. Bake 10 minutes. Turn. Return to oven for 5 minutes or until bacon is sizzling and begins to crisp. In small bowl, combine syrup and cayenne pepper. Brush mixture over appetizers.
For dip, combine all dip ingredients in small bowl. Cover and chill until serving time. Serve appetizers warm with dip.
Serving Suggestions
Give your tastebuds a tasty kick with these savory bites. Serve as part of your party buffet.
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Servings: 12
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Source: Recipe(s) and photo(s) courtesy of National Pork Board.
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Share & Publish your favorite Bacon Appetizer. It is easy!
Bacon and Mushroom Bite-Size Quiche
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Bacon and Mushroom Bite-Size Quiche
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Ingredients
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8 slices bacon
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1/4 lb fresh mushrooms, chopped
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1 Tbs butter
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1/3 cup chopped green onion
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1 2/3 cups shredded Swiss cheese
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1 15-oz. package prepared pie crusts (2 crusts)
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5 eggs
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1 2/3 cups sour cream
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Procedure
Serving Suggestions
Tender, cheesy and savory custards in flaky pastry shells make elegant finger food—and can be made ahead and reheated. Delicious for brunch or evening appetizers.
Heat oven to 375 degrees F. On a lightly floured board, roll out the pastry dough 1/ 16-inch thick. Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed. Fit circles into bottoms and slightly up sides of lightly greased 2 1/2-inch muffin pans. Meanwhile, fry bacon slices until crisp, drain; crumble or chop. Chop mushrooms, saute in butter until limp and liquid evaporates. Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups. In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup. Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out. Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight. Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.
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Yield: 3 1/2 dozen.
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Source: Recipe(s) and photo(s) courtesy of National Pork Board.
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Cheddar Bacon and Dried Apple Spread
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Cheddar Bacon and Dried Apple Spread
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Ingredients
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1 cup grated sharp Cheddar cheese
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3 slices bacon, cooked crisp and crumbled
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3/4 cup finely chopped dried apples
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2 tsp minced bottled chutney
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1 Tbs mayonnaise
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3 Tbs plain yogurt
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2 tsp snipped fresh chives
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Procedure
In a medium bowl, stir together cheese, bacon, dried apples, chutney, mayonnaise, yogurt and chives. Makes about 1 1/4 cups. Arrange spread in attractive serving bowl; place on tray surrounded by assorted crackers, breads and vegetables.
Good vegetable choices: sliced cucumbers, trimmed green onions, baby carrots, celery sticks, red pepper slices, trimmed radishes, jicama slices
Serving Suggestions
Interesting spreads are always a welcome--and carefree-- party appetizer. Prepare a day or two in advance and offer at cool room temperature with crackers, veggies and cocktail rye.
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Yield: 10
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Source: Recipe(s) and photo(s) courtesy of National Pork Board.
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See more appetizers from Bacon Appetizers
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