BACON-WRAPPED PEACHES
Serves 4 to 6
- 1 tablespoon extra-virgin olive oil
- 8 ounces thin sliced bacon, each slice halved
- 2 or 3 summer peaches, halved, pitted and each peach sliced into 6 wedges
- Toothpicks or party picks for serving
Preheat the oven to 400 degrees F. Brush a parchment-lined baking sheet with the extra-virgin olive oil.
Wrap a halved bacon slice around each slice of peach and place on the baking sheet seam side down.
Bake the peaches for about 10 to 12 minutes or until the bacon is crisp.
Remove the baking sheet from the oven and let them cool for a few minutes. Then carefully transfer the bacon-wrapped peaches to a serving platter. Serve with toothpicks or party picks.
Note: If fresh peaches are not in season, you can use good quality frozen peaches. In this case, don’t thaw the peaches prior to baking and use the same method of cooking notes in the directions. Recipe and Photograph by Karista Bennett.
BACON-WRAPPED SCALLOPS
Serves 4
- 1 pound fresh or frozen scallops, thawed if using frozen
- 1 package precooked bacon
- 1 tablespoon butter
- Small wooden skewers
BBQ Sauce
- 1 cup ketchup
- ¼ cup powdered sugar
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 3 tablespoons molasses
- ¼ teaspoon garlic salt
Cook scallops on a microwaveable plate on high for 1 minute. Turn scallops over and cook 1 more minute. Remove from microwave, wrap each scallop with 1 slice of bacon, and pierce with a skewer through the side to keep the bacon in place. Place on a paper towel on a microwaveable plate. Microwave on high for 45 seconds. Turn each skewer over and microwave 30 more seconds.
Melt 1 tablespoon butter over medium-high heat. Sauté wrapped, skewered scallops a few moments on each side, until slightly browned. Serve with BBQ sauce for dipping.
BBQ Sauce: Whisk ingredients together in a saucepan over medium heat until a boil is reached. Reduce heat and simmer 15 minutes. Recipe by Laura Swayne. Photograph by Kathi Inglesby.
BACON-WRAPPED PINEAPPLE SKEWERS
Serves 6 to 8
- 1 pound bacon slices, regular or thin cut is easiest to work with
- 1 fresh pineapple, peeled and diced into bite-size cubes
- Toothpicks or party picks
Preheat the oven to 375 degrees F.
Line a baking sheet with foil or parchment. Place a baking rack over the lined baking sheet if you have one. If you do not have an ovenproof baking rack, don’t worry—you can still bake your bacon-wrapped pineapple on the foil or the parchment-lined baking sheet.
Cut each strip of bacon in half or thirds (depending on the size of your pineapple cubes) and roll it around each pineapple cube. Place the seam side down on the baking rack or baking sheet. Continue this process until all the pineapple cubes are wrapped in bacon.
Place the baking sheet or sheets in the preheated oven and bake for about 15 to 20 minutes, or until the bacon is done.
Remove the baking sheet from the oven and let the bacon-wrapped pineapple cool. Once they’ve cooled, skewer them on party picks or toothpicks, place them on a platter, and serve. Recipe and Photograph by Karista Bennett.