We are coming into holiday season, where the party scene ramps up. With that comes a need for easy appetizers, either for your own table or to take as an offering when you head out the door. This 2-ingredient masterpiece is sure to please - who doesn't like bacon? (Apologies to my vegetarian and vegan friends. Just look the other way with this post!)
My grandmother, Marge, was a force to be reckoned with. I remember Thanksgiving mornings in her kitchen on Church Street, watching her chop mounds of apples and celery for stuffing. It was from her that I learned to make gravy. The importance of tasting the gravy (white bread, Pepperidge Farm, was the vehicle for tasting). The critical nature of your attitude in the kitchen.
This "Welcome" attitude extended to appetizers. This one was one of her favorites, and I think in part because it was simple, used ingredients she had on hand as a matter of course, and was friendly to kids and grownups alike.
Simple, fast, and delicious. My kind of recipe!
BACON WRAPPED WATER CHESTNUTS
makes around 24 pieces
2 cans whole water chestnuts, drained and rinsed and drained again
1 12-oz package of center cut bacon, cut into thirds
- Preheat oven to 450.
- Wrap each water chestnut in a piece of bacon, securing with a toothpick
- Place on a rimmed baking sheet
- Bake for 10-15 minutes, or until the bacon is crispy and brown!
- Let cool at least 5 minutes before eating.
Definitely better served warm than cold!