Bacon-Wrapped Brussels Sprouts
Bacon-Wrapped Brussels Sprouts
Serves: Makes 2 dozen
Ingredients
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6 long, lean thick-cut bacon slices
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24 Brussels sprouts, trimmed and halved lengthwise
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3 ounces Fontina cheese, sliced thin and cut into 24 approximate 1-inch squares
Instructions
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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.
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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.
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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.)
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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.