Special equipment: a pastry bag fitted with a large round tip; a mini-muffin tin
Preheat the oven to 425 degrees F. Cut 1 piece of bacon into 3 strips. Braid the strips and wind into the bottom of a mini-muffin cup to make a bacon cup. Repeat with the remaining 3 slices.
Bake until the bacon is crispy, about 8 minutes. Let cool.
Transfer the bacon cups into paper mini muffin liners.
Combine the Gorgonzola and ricotta in a stand mixer and beat to combine thoroughly.
Briefly cook the plum in the butter in a small pan over medium heat, then add the bourbon. Remove 8 pieces of plum for garnish, and add the cheese mixture to the pan. Mix thoroughly and turn off the heat.
Place the cheese mixture in a pastry bag fitted with a large round tip, and pipe about 1 tablespoon of the cheese mixture into each bacon cup.
Top each cup with some reserved plums and micro herbs.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
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