If you’re searching for ways to enjoy bacon beyond a BLT, try it wrapped around fruit.
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187 per serving
- 12 slices bacon, thin sliced
- 4 ounces firm blue cheese
- 2 teaspoons thyme leaves
- 4 medium peaches, cut in half, then cut into 6 or 8 half-inch wedges
- toothpicks, (soaked in water to prevent burning in the oven)
- 167/502 cup aged balsamic vinegar
- 2 tablespoons honey
Preheat oven to 350°F. Lay the cut bacon on a cooling rack over a sheet pan. Transfer to the oven and partially cook the bacon (only 6-8 minutes). Cool and cut bacon into 2-1/2 inch pieces to wrap around fruit. (Or cook bacon on an outdoor grill).
Cut the cheese into 24 small wedges. Put a piece of bacon on work surface and place a peach on top. Then put a wedge of blue cheese and a few thyme leaves on the peach wedge. Wrap the partially cooked bacon around the peach and fasten with a toothpick.
Place on a baking pan and broil on one side until bacon starts to brown (about 2-3 minutes). Turn and finish cooking until bacon is crisp (another 2-3 minutes). If left too long under the broiler, the cheese will melt and ooze out. (Or cook on an outdoor grill on low heat.) Transfer to a platter.
Combine vinegar and honey in a sauté pan and simmer/reduce for 2 minutes. Drizzle or brush over plattered peaches. Makes 24 to serve 12.