The recipe for the Bacon Olive Rolls was inspired by a summer cooking class I took at Susan Lawrence Gourmet Foods in Chappaqua, New York a few years back. I loved the idea of pairing olives and bacon. It is an hors d’oeuvre I find myself making often – as it’s as easy to make, as it is sure to please.
What you need
measuring spoons/cups, cutting board, kitchen scissors, 20 wooden toothpicks, shallow roasting pan/baking tray, colander
Serves: 6 – 8 as an hors d’oeuvre
- 10 slices bacon
- 1 can of colossal/Jumbo black pitted olives (approx. 20 olives)
- 2 tbs crumbled blue cheese
- Tabasco sauce (to taste)
Preheat oven to 425˚F. Drain olives into a colander and dry thoroughly. Using your kitchen scissors, cut each bacon slice in half lengthwise. Place an olive at one end of the bacon and roll. Secure with a toothpick. Place rolls into roasting pan/baking tray. P0p in oven and bake for approximately 20 – 25 minutes (or until the bacon is cooked through and crisp).
Place the cooked olive bacon rolls in a serving dish/platter. Sprinkle with blue cheese and tobacco. Serve immediately.