Instructions

1. Fry bacon in a large skillet until some of the fat has rendered but bacon is still pliable, just a few minutes. Drain and then halve each bacon slice crosswise and then each halve each piece lengthwise to form 4 short thin strips.

2. Pour off all but 1 tablespoon of the bacon renderings and add ½ cup of water to the skillet. Place Brussels sprout halves, cut side down in a single layer, in skillet and cover. Turn burner on high and steam until water has almost evaporated and Brussels sprouts are bright green, 4 to 5 minutes. Remove lid, reduce heat to medium low and continue to cook until Brussels sprouts’ cut sides are golden brown, removing them as they color. Let Brussels sprouts cool slightly.

3. Sandwich a piece of cheese between 2 Brussels sprout halves, wrap a bacon strip around Brussels sprout, secure with a toothpick and place on a small rimmed baking sheet. Repeat with remaining Brussels sprouts, cheese, and bacon. (Can be covered and refrigerated overnight. Return to room temperature before baking.)

4. When ready to serve, adjust oven rack to upper-middle position and heat oven to 400 degrees. Bake Brussels sprouts until bacon browns and cheese melts, 5 to 7 minutes. Serve.