Bacon-Wrapped Appetizers- Over 20 Bacon-Wrapped Treats
Who doesn’t like bacon?! Include some bacon-wrapped appetizers in your next party menu, and you’ve got a formula for success. My company’s Christmas party food improved 300% last year, based on the bacon-wrapped shrimp alone! You can wrap most any meat, seafood, or vegetable in bacon, pop them in the oven, and in 30 to 60 minutes, you’ve got great appetizers.
If you are concerned that your meat or seafood might overcook, or that your vegetables might get too soft, pre-cook half slices of bacon at 425 for about 10 minutes. Then wrap your meat or vegetable and pop them in the oven again.
When using toothpicks to secure bacon, be sure to soak picks in water for about 20 minutes to prevent burning in the oven.
Bacon-Wrapped Lit'l Smokies- A Superbowl favorite
Wrap Hillshire Farms Lit’l Smokies sausages in about a third of a slice of bacon, and secure with toothpick. Place on pan and top with generous sprinkling of brown sugar. Bake at 325 degrees for 50 minutes, until sugar is bubbly.
Trim asparagus to remove tough part of the stalk. Toss with olive oil, salt and pepper. Wrap bundles of 3-4 stalks with 1 slice bacon. Bake at 500° for 5 min, then turn and bake 5 minutes. Reduce heat to 350° and bake 20 minutes.
Baby Baker Potatoes Wrapped in Bacon
I use Schwan’s Baby Bakers, and I can’t tell you how great these turned out! Wrap potatoes in a half a piece of bacon and secure with toothpick. Bake at 425 for 60 minutes. The bacon keeps the potatoes from drying out, so they remain nice and plump.
Wrap sprouts in about a third to a half slice of bacon. They are too firm to stick a toothpick through, so place on pan with bacon edge facing down. Bake at 425 for 45 to 60 minutes.
Wrap meatballs in a half slice of bacon. I like Schwan’s Italian meatballs. If you use frozen meatballs, just place bacon-wrapped meatballs on pan with bacon side down. Bake at 425 for 45 to 60 minutes. You can place toothpicks for serving after they are cooked.
Partially cook half slices of bacon at 425 for 10 minutes. Peel large shrimp, leaving tail. Wrap shrimp with bacon and secure with toothpick. Bake at 425 for 15 minutes, turning once.
Partially cook bacon on medium high in a large skillet, about 5 minutes. Drain on paper towel. Season sea scallops as desired, such as Cajun seasoning or minced garlic. Wrap scallops with bacon and hold in place with a toothpick. In a clean skillet, heat olive oil or butter on medium high. Sear scallops, about 3 minutes on each side. Drizzle with lemon juice.
Bacon-Wrapped Stuffed Mushrooms
Remove stems from Baby Bella mushrooms. Stuff with your favorite stuffing. I used Schwan’s Baby Baker potatoes, cutting them in half and pressing into mushroom cap. Wrap mushroom with a half slice of bacon and secure with toothpick. Bake at 425 for 40 minutes.
Use whole green beans, about 4” to 6” long. Rinse beans and toss with olive oil, salt and pepper. Wrap bundles of 4 to 6 beans with 1 slice of bacon. Bake at 350° for 40 minutes.
Dates- Devils on Horseback
Cut dates or prunes halfway through, and stuff with a small amount of cream cheese or Stilton cheese. Wrap with a half slice of bacon and secure with toothpick. Bake at 400° for 20 to 30 minutes.
You can make your bacon-wrapped jalapeño poppers with whole or half jalapeños. Make a vertical slit down one side of jalapeños, and remove seeds. Stuff the jalapeño with cheese mixture. Alternatively, cut jalapeños in half lengthwise, remove seeds, and fill halves with cheese mixture. It’s a good idea to wear disposable gloves when handling jalapeños.
For 30 jalapeño halves, or 15 whole jalapeños, try the following fillings:
16 oz cream cheese, then top with 2 cups of cheddar
½ lb of ground sausage mixed with 2 cups of shredded cheddar
8 oz cream cheese mixed with 8 oz Jalapeño Jack cheese
Partially cook half slices of bacon at 425° for 10 minutes. Wrap cheese-stuffed jalapeños in half slices of bacon and secure with a toothpick. Bake at 425° for 10 to 15 minutes, or grill on indirect medium heat for 15 to 20 minutes. Sausage-stuffed poppers should be cooked to an internal heat of 160° (use meat thermometer).
Partially cook half slices of bacon at 425° for 10 minutes. Blend 1 tablespoon of honey with ¼ cup of soy sauce in a bowl. Cut bananas into 2 inch pieces. Place banana pieces in soy mixture and stir to coat. Refrigerate for 30 minutes. Wrap banana pieces in bacon and secure with toothpick. Place on baking pan and brush with soy mixture. Bake at 425° for 15 minutes, turning once.
Cut raw chicken into pieces approximately 1 ½ inches square. Sprinkle with favorite spice mixture, or marinate in favorite sauce. Wrap chicken in 1/3 to ½ length of bacon and secure with a toothpick. Bake at 375° for 30 to 40 minutes.
Partially cook half slices of bacon at 425° for 10 minutes. Cut medium-sized onions into 6 to 8 wedges. Wrap wedges with bacon. Bake at 350° for 20 to 30 minutes.
Partially cook half slices of bacon at 425° for 10 minutes. Select stew beef or beef tip cubes approximately 1 ½ inch square. Wrap beef with bacon and secure with toothpick. Bake at 350° about 20 minutes.
Partially cook half slices of bacon at 425° for 10 minutes. Cut firm peaches into 6 to 8 wedges. Place basil leaf on wedges and wrap peach in bacon. Secure with toothpick. Bake at 375° for 30 minutes. Drizzle with balsamic vinegar.
Blend together 1 cup ketchup, ½ cup packed brown sugar, and 1 tablespoon Worcestershire sauce. Drain 1 can of water chestnuts. Wrap a half slice of bacon around each water chestnut and secure with toothpick.
Bake at 375° for 15 minutes. Remove from oven and drain away the grease. Pour ketchup mixture over chestnuts, and bake another 35 minutes.
Partially thaw 1 bag of frozen artichoke hearts. If quartered artichoke hearts, wrap in about 1/3 length of bacon. If artichoke hearts are whole, wrap in a half slice, and secure with a toothpick. Bake at 375° for 40 minutes. Drizzle with balsamic vinegar.
Fried Bacon-Wrapped Mac & Cheese
You’ll want your macaroni and cheese to be more firm than the Sunday dinner version. Melt 1/3 stick of butter in a 9” X 13” baking pan. Add 3 cups of cooked macaroni, 1 can of evaporated milk, 3 eggs and 8 oz of shredded sharp cheddar cheese. Mix ingredients thoroughly. Bake for 30 minutes at 350° then remove and stir. Return to oven and bake 20 to 30 minutes at 400°. Allow mac and cheese to cool, then refrigerate overnight.
Cut mac and cheese into 1” to 1 ½ inch cubes. Wrap a slice of bacon around mac and secure with a toothpick. Dredge in flour, then egg, then bread crumbs like Progresso or panko. Deep fry in hot oil for about 3 minutes.
I saw a photo of bacon-wrapped marshmallows on the Victorian Food Blog, featuring restaurants in Victoria, British Columbia. They were a limited time offering on the appetizer menu at the Ross Bay Pub. I was concerned about not being able to get any color on my marshmallows, but when I referred back to the original photo, Ross didn’t really get any toasting on their marshmallows either. The color actually came from their bourbon caramel sauce. I found my marshmallows to be very sweet, and can’t really imagine adding a sweet topping.
Use whole slices of bacon. I baked my bacon until done, about 10 minutes at 375°. While bacon is still hot and pliable, wrap one strip of bacon around each marshmallow and secure with a toothpick. Place marshmallows in baking pan. Increase heat to 400°. Bake for 2-3 minutes. I cut on the oven light, and watched them the entire time. I think the trick would be to try to get a little color on the marshmallows, but remove them from the oven before they melt out from under the bacon (which is what happened on my first attempt).
How’s this for an ironic choice? Who would wrap matzo balls, steeped in Jewish tradition, in pork?! Apparently Top Chef season 2 winner, Ilan Hall. There are multiple websites posting the National Public Radio recipe for bacon-wrapped matzo balls, but it’s a huge recipe- calling for 18 eggs. I did a little more digging and came up with this version for 6 matzo balls.
Thoroughly combine 2 tablespoons of schmaltz (or fat) with 2 lightly beaten eggs. Blend in ½ cup of matzo meal and 1 teaspoon of salt. Add 2 tablespoons of stock. Refrigerate covered for 30 minutes or more. With wet hands, make into 6 matzo balls about 1 ½ inch diameter and drop into boiling salted water. Boil covered for 30 to 40 minutes.
Wrap cooked matzo balls in a slice of bacon. Place on baking sheet with seam down. Bake at 400° for 20 minutes.
Bacon-wrapped tofu is another surprising offering. Tofu is probably most often used instead of meat, in vegetarian dishes. I found a version of bacon-wrapped tofu on the Bacon Today website.
Cut tofu into slices about ¾ inch thick. Place slices on a sheet pan and cover with parchment paper or waxed paper. Place another sheet pan on top. Place something heavy on top of the second pan for about an hour to press out some of the liquid. This makes the texture of the final tofu more pleasing.
Cut tofu into cubes, wrap with a half a slice of bacon, and secure with a toothpick. Make a marinade of soy sauce and brown sugar. Dip bacon-wrapped tofu cubes in marinade and coat thoroughly. Fry tofu cubes in a hot skillet, turning as needed, until bacon is crispy.