Bacon-Wrapped Olives

Sometimes the simplest things turn out to be the best, and that certainly is the case with these easy and delicious nibbles. One of the many tasty recipes that I’ve tried from Martina McBride’s new cookbook (You can read my review here.), that are make ahead, take no time to put together, work equally well outdoors on the grill, or indoors under the broiler, and are irresistible with a cocktail. I have found that they also make welcome and tasty toppers to sandwiches. Just run a long bamboo pick through the top of the olive and directly into the sandwich, and serve. Great presentation!

Bacon-Wrapped Olives
Adapted from Martina's Kitchen Mix

25 wooden toothpicks
1 lb. low-sodium smoked bacon (not thick cut), cut into thirds
1 (7-ounce) jar pimento-stuffed queen olives, drained

Soak the wooden picks in water for one hour; drain.

Preheat a grill to 300° to 350° F (medium), or heat up the broiler in your oven.

Wrap each piece of bacon around an olive, securing with a wooden pick. Grill over medium (or broil until crispy), turning often, until bacon is browned and crisp. Serve warm.

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One of my most popular blog posts (and soon to overtake the number one spot) is this Olive Cheese Spread. Get the bigger jar of olives, and use the rest in this!

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