A crispy little easy-to-make bacon appetizer that will have you begging for more.
A few weeks ago, I met someone that had just moved here from Alabama for his job. Although he grew up in New Jersey, his wife didn’t and knew not a soul.
So, of course, I thought, “we must have a party to introduce her around!”
And then I thought … bacon.
Because that’s pretty much how my mind works.
For years now, I have been meaning to have a repeat of our All Things Bacon party that we had back in ’09, but just haven’t gotten around to it (distracted by Bright Shiny Things Syndrome), so I knew that this was the perfect theme for our get-together.
I invited a bunch of the friendliest faces I know in the neighborhood and everyone brought a dish (or three) that had bacon as an ingredient.
That afternoon, I cooked up four pounds of bacon.
Which means the house and the neighborhood smelled amazing.
And bacon leftovers?
So I made four recipes in total, one of which I’m sharing today.
I asked people for their favorite bacon recipe, looking for inspiration a few days earlier, and two people mentioned these Bacon Crackers. A long-time favorite of the cocktail party circuit from back in the day, it has also appeared in The Pioneer Woman’s new cookbook.
Stupid simple to make. Three ingredients. Quick prep. Two hours hands-off baking time in the oven.
Amazingly addicting little buggers.
A whole plate completely gone.
I think it was my number two favorite recipe of the night (the first of which was a ridiculously awesome warm bacon dip another friend made, recipe coming after I can remake it and shoot it).
So in the meantime, these. Make ’em for your upcoming soirees and shindigs. Just know they’re best eaten right away.
Recipe courtesy of Ree Drummond
1 sleeve country club-style crackers
3/4 cup grated Parmesan
1 pound thinly sliced bacon
Preheat the oven to 250 degrees F.
Lay the crackers face up on a large rack over a baking sheet (or broiler pan). Scoop about 1 teaspoon of the grated Parmesan onto each cracker. Cut the package of bacon in half (or cut pieces individually) and carefully, so the cheese doesn’t fall off, wrap each cheese covered cracker with one half piece of bacon, completely covering the cracker. It should fit snugly around the cracker, but not be pulled too taut. Place the bacon-wrapped crackers onto the rack. Place the baking sheet in the oven for about 2 hours. Serve immediately or at room temperature!