50 Bacon Appetizer Ideas

Wrap pineapple cubes with bacon. Broil, flipping halfway, until crisp, 8 minutes.

Top toasted baguette slices with ricotta and cooked bacon pieces. Drizzle with 2 tablespoons honey mixed with 1 teaspoon hot sauce.

Cook 6 chopped bacon slices in a saucepan; remove, leaving the drippings. Melt 2 tablespoons butter with the drippings. Add 1/4 cup flour and cook over medium heat, stirring, 2 minutes. Add 1 cup each cream and beer, 1 tablespoon Dijon mustard and 1/2 teaspoon smoked paprika; simmer 5 minutes. Stir in 2 cups grated cheddar until melted. Serve topped with chopped scallions and the bacon.

Pulse 12 chopped, cooked bacon slices, 1 cup shredded fontina, 3/4 cup flour, 3 tablespoons butter and 1/2 teaspoon pepper in a food processor until clumps form. Shape into a 12-inch log on parchment; wrap and chill. Slice 1/3-inch-thick rounds. Bake at 375 degrees F for 20 minutes.

Combine 8 ounces crabmeat, 8 chopped, cooked bacon slices, 1/2 cup panko breadcrumbs, 1 large egg, 2 tablespoons mayonnaise and 1 tablespoon mustard. Form into small patties; cook in a hot oiled skillet, 3 minutes per side. Serve with tartar sauce.

Top pear slices with Taleggio cheese, sour cream and chopped, cooked bacon; drizzle with honey.

Mix 8 ounces cream cheese, 1 cup shredded cheddar, 8 chopped, cooked bacon slices, 1 tablespoon Dijon mustard and the zest and juice of 1/2 lemon. Form into balls; chill. Roll in chopped chives and more chopped bacon.

Cook 4 halved bacon slices in a saucepan until crisp; remove, leaving the drippings in the pan. Melt 2 tablespoons butter with the drippings. Add 1 chopped leek and 1 peeled, chopped russet potato. Cook 5 minutes. Add 2 cups chicken broth and 1 cup cream. Simmer 15 minutes; puree. Serve in shot glasses with dill and the bacon.