Ingredients
12 strips naturally smoked bacon
24 Great Value rosemary and olive oil wheat crackers
1 sprig fresh rosemary
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Complete guide to curing, smoking, sausage making
Weighted press for flat bacon, smash burgers, panini contact
Record your recipes and experiments — organized cooking journal
Momofuku chili crunch — crunchy, savory, spicy topping for everything
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Complete guide to curing, smoking, sausage making
Weighted press for flat bacon, smash burgers, panini contact
Record your recipes and experiments — organized cooking journal
Momofuku chili crunch — crunchy, savory, spicy topping for everything
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Preheat oven to 300F (190C). Line a sturdy baking tray with aluminum foil; top with a wire rack sprayed with non-stick canola oil cooking spray. Cut the strips of bacon in half widthwise. Top each cracker with a cluster of rosemary leaves. Wrap loosely with half a strip of bacon. Transfer to wire rack on prepared baking tray, seam side down, leaving about 1" (2.5 cm) in between. Repeat with remaining ingredients. Bake in centre of oven for 55-65 minutes or until nicely browned and crispy. Serve warm or at room temperature. Tips: For a beautiful presentation, garnish the serving platter with sprigs of fresh rosemary as an added touch. Don't wrap the bacon too tightly around the crackers; the bacon strips shrinks as they bake, if they're too tight, the crackers will bend. Additional recipes can be found at www.walmart.ca/recipecentre.