Prep 5 mins
Cook 30 mins
I just love this! It's easy to make, and I've yet to meet someone that doesn't love it and ask for the recipe. Of course, I love bacon! It's great warm, and can also be served at room temperature so you can enjoy your party without having your hair smell like bacon :) This recipe came from the Art Museum in Tampa, FL.
- 340.19 g bacon, sliced
- 118.29 ml light brown sugar, firmly packed
- 29.58 ml Burgundy wine (or other dry red wine)
- 14.79 ml Dijon mustard
- Cut the bacon slices in half crosswise. Place the bacon in a single layer in an ungreased 15x10x1 inch jellyroll pan. Bake at 350 degrees for 10 minutes or until almost crisp. Drain well. Return the bacon to the pan.
- Combine the sugar, wine, and mustard. Brush the bacon with half of the sugar mixture. Bake at 350 degrees for 10 minutes. Turn bacon; brush with the remaining sugar mixture. Bake 10 minutes or until golden (Watch closely, you don't want them too brown!).
- Serve warm or at room temperature.
Great recipe! We made bruschetta with this recipe; used thinly sliced Italian bread, added spinach leaves, sliced grape tomatoes and shaved parmesan, drizzle of olive oil - sort of mini-BLTs! Excellent!
OMG! I made this to take to an Easter Brunch. I let my husband sample it beforehand and I had to fight him to let me take any out of the house. The glaze is messy though, so I'm glad I covered my pan with foil. Thanks it was a big hit!
Sweet, crisp bacon that you eat like a chip. We laid it on spinach leaves for a photo, and discovered that the two together were a great compliment to one another. Thank you, Breezermom!