Bacon Wrapped Feta Recipes

BACON-WRAPPED FETA

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil or parchment paper.
• Wrap bacon around feta cheese cubes and secure with a toothpick; arrange on the prepared baking sheet.
• Broil in the preheated oven for 3 minutes. Turn pieces and continue broiling until bacon is crispy, about 2 minutes.

BACON WRAPPED FETA STUFFED DATES

Steps:

• HEAT oven to 425ºF.
• CUT slit in long side of each date, being careful to not cut completely through date. Remove and discard pits. Cut cheese into 16 (1x1/4-inch) sticks. Stuff each date with cheese.
• WRAP 1 bacon piece around each date, completely enclosing cheese. Place on rack of broiler pan.
• BAKE 14 to 15 minute or until bacon is crisp, turning after 8 minute Cool 5 min; transfer to plate. Serve warm or at room temperature.

BACON-WRAPPED STUFFED FIGS

Steps:

• Position an oven rack in the center of the oven, and preheat the broiler. Slice the figs about 3/4 of the way down the center lengthwise, and open each like a book; set aside.
• Combine the goat cheese, pesto, lemon juice and zest and 1/4 teaspoon each salt and pepper in a small bowl with a rubber spatula. Fill each fig with about 1 teaspoon of the cheese-pesto mixture.
• Wrap each stuffed fig with a slice of bacon, and secure with a toothpick. Put the figs, seam-side down, on a rimmed baking sheet.
• Broil, turning once, until the bacon is cooked through and crispy, about 4 to 5 minutes per side.

ASPARAGUS WITH BACON AND FETA

Steps:

• Preheat the oven to 450 degrees F.
• On a baking sheet, toss the asparagus with 1 tablespoon of the oil and the salt and pepper. Arrange in a single layer and roast until the asparagus is tender, 10 to 13 minutes.
• Meanwhile, in a skillet over medium-high heat, cook the bacon until crisp, 3 to 4 minutes. Remove to a paper-towel-lined plate to drain, reserving 3 tablespoons of the bacon drippings.
• In a medium bowl, whisk the bacon drippings, mustard, vinegar, honey and the remaining 2 tablespoons oil until combined.
• To assemble: Plate the asparagus. Sprinkle with bacon and feta, and drizzle with Dijon dressing. Finish with flaky sea salt. Serve warm.

BEA'S BACON WRAPPED FETA STUFFED CHICKEN WITH TOMATO BASIL SAUCE

Steps:

• Heat the oven to 350 degrees F.
• Place chicken in between 2 pieces of plastic wrap and pound out the meat starting in the middle working your way to the sides.
• Season with salt and pepper.
• Top the center of the chicken pieces with even portions of, cheese, onion and garlic, spread out evenly and not all the way to edges as the filling with come out when rolling.
• Roll the chicken pieces and wrap bacon around every piece, ensuring the chicken is totally covered with bacon, (about 5 to 6 pieces each).
• Insert toothpicks so bacon does not fall off while cooking.
• Heat the oil in skillet over medium-high heat and cook until the bacon starts to brown, about 5 minutes.
• Place chicken pieces on a foil lined baking sheet and bake for 25 to 30 minutes, or until done.
• Meanwhile make sauce: Coat a saucepan with the oil and warm over medium-low heat. Add the garlic and cook, stirring, until soft. Add the crushed tomatoes and basil and season with salt and pepper. Turn the heat up slightly to medium and simmer the sauce for 10 minutes, stirring occasionally.
• Spoon sauce over meat when ready to serve or set meat rolls atop sauce in serving plate.

BACON-FETA STUFFED CHICKEN

Steps:

• Carefully cut a slit in the deepest part of each chicken breast. Fill with bacon and cheese; secure with toothpicks. Sprinkle with salt and pepper. In a large skillet, brown chicken in oil., Drain one can of tomatoes; add to skillet. Stir in the remaining tomatoes; sprinkle with basil. Cover and simmer for 10 minutes. Simmer, uncovered, until a thermometer reads 165°, and the tomato mixture is thickened, 5 minutes longer. Discard toothpicks.