Crispy Bacon and Sage Bites
Photography Josh Griggs.
These moreish little bites with their centre of molten cheese and crispy bacon can be made up well ahead of time then just roasted off when needed. Here's two versions of a quick and very popular canapé.
INGREDIENTS
Crispy Bacon, Sage, Blue Cheese and Apricot Bites
12 slices streaky bacon
12 large fresh sage leaves
24 plump dried apricots
12 pieces blue cheese, about 2cm square
maple syrup, to brush
Crispy Bacon, Sage, Brie and Artichoke Bites
12 slices streaky bacon
12 large fresh sage leaves
275-gram jar chargrilled artichokes (I used Delmaine)
12 pieces brie cheese, about 2cm square
METHOD
Crispy Bacon, Sage, Blue Cheese and Apricot Bites
Preheat the oven to 180°C fan bake.
Place a strip of bacon on the bench and place a sage leaf at one end. Top with an apricot then a piece of cheese, then another apricot.
Roll up in the bacon then brush lightly with maple syrup and a grind of pepper.
Place seam-side down on a lined baking tray and cook for 6 minutes then turn over and cook until golden and crispy in places. Makes 12
Crispy Bacon, Sage, Brie and Artichoke Bites
Preheat the oven to 180°C fan bake.
Place a strip of bacon on the bench and place a sage leaf at one end. Top with a piece of artichoke then a piece of cheese, then another piece of artichoke.
Roll up in the bacon then brush lightly with maple syrup and a grind of pepper.
Place seam-side down on a lined baking tray and cook for 6 minutes then turn over and cook until golden and crispy in places. Makes 12
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.