Recipe by southern chef in louisiana
Quick and tasty appetizers.
Top Review by Ms B.
I thought that as a salt-craving person, I would love these. However, I didn't care for the texture of the olives when prepared in the micro. I tried the recipe again, with a change in cooking method and really liked them. I cut the bacon strips into 3rds and then cut each 3rd in half lengthwise. I par-cooked it in the oven until it was starting to be soft and some of the fat was rendered from it. I wrapped each olive with a piece of bacon, secured with a toothpick and returned to the oven for a few minutes. The resulting crispy bacon and juicy olives were wonderful. Hubby liked them as a topping with a wheat cracker and a sliver of swiss cheese.
- 3 slices bacon
- 12 pimento stuffed olives, drained