12 slices of thinly-sliced bacon
4 ounces firm fontina cheese
2 teaspoons thyme leaves
1 small fresh pineapple, cored and cut into 1.5 inch spears
Toothpicks (soaked in water to prevent burning in the oven)
1/3 cup aged balsamic
2 Tablespoons honey
Preheat oven to 350ºF.
Bacon: Lay the cut bacon on a cooling racks over two sheet pans. Transfer to the oven and partially cook the bacon (only 6-8 minutes). Bacon should be cooked until it is “just pliable”. Cool and cut bacon slices in half to wrap around fruit. (Or you can cook bacon on an outdoor grill).
Fontina Cheese: Cut the cheese into 24 small wedges. Put a piece of bacon on the work surface and place a pineapple spear on top. Then put a wedge of cheese and a few thyme leaves on the pineapple wedge. Wrap with the partially cooked bacon around the pineapple and fasten with a toothpick.
Broil: Place on a baking pan and broil on one side until the bacon starts to brown (about 2-3 minutes). Turn and finish cooking until the bacon is crisp (another 2-3 minutes). If left too long under the broiler, the cheese will melt and ooze out. Or you can cook these on a outdoor grill on low heat. Transfer to a platter.
Balsamic Glaze: Combine balsamic and honey in a sauté pan and simmer/reduce for 2-5 minutes. Drizzle or brush over pineapple on the serving platter.
Recipe created by Parties That Cook®
Makes 24 pieces