This week’s Doris Project feature would fit just fine on your feast day table; and it’s easy as crud to put together, too:
wrap a cherry or grape tomato with a basil leaf, then wrap ’em both with a bit o’ bacon.
Well… it would be, but mom’s note basically said just that, and then to grill until done.
I opted to pre-cook the bacon a bit in the ‘wave, then finished it wrapped around the tomato and basil in a (very) hot oven. Nice, but next time (like, mebbe this coming Thanksgiving), I’ll just wrap the tomato and basil in raw bacon and do the whole thing a bit longer in that (very) hot oven.
•Cherry or grape tomatoes
•Fresh basil leaves
Heat your oven to 450º (I told you it was very hot) and apply a bit of cooking spray to a rack fitted into a foil lined baking pan.
Slice the bacon in half and sprinkle with a bit of your favorite steak seasoning – I used Gateway to the North Maple Garlic.
Wrap each tomato with a basil leaf, then with a half slice of bacon and secure it all with a toothpick As noted above, I pre-cooked mine for about three minutes in the ‘wave, and don’t believe I did myself any favors. The partially cooked bacon was tricky to wrangle, and I think the tomatoes would’ve benefited from longer in that (very) hot oven.
Mine took about five minutes, and were really quite nice, but I’m thinkin’; start with raw bacon, cook those puppies for ten minutes, just until the bacon is done and the tomatoes are almost bursting, and you have yourself a real winner.
Either way, an almost stoopidly good munchie in next to no time.
Try it yourself and see if you don’t agree.