Bacon-Wrap Your Way to Deliciousness With These 25 Ideas

Remember the '90s, when gastropubs were popping up everywhere, and with them came the proliferation of appetizers "on horseback"? These always featured some piece of fresh or dried fruit, and/or nut, and/or chunk of cheese, wrapped in bacon and broiled, with or without a glaze on top as if to underline the utter hedonism of the whole venture. This must be around the same time that t-shirts from coast to coast made declarations to the tune of everything being better with bacon. Well, it's no less true today, if we're being honest. And it's not just some madcap impulse of the pork-obsessed that might lead one down the path of wrapping other foods in bacon. There are practical applications, too: The bacon renders as it cooks, insulating whatever's inside from direct heat and basting it in the process, locking in flavorful moisture, all the while crisping up itself (yum, textural contrast!). So c'mon, let's dive in and make everything better — no hipster tee shirt necessary.

This chicken breast absolutely sets out to avoid the frequent criticism of breast meat: being dry and/or flavorless! It's stuffed with a cheesy, chive-and-Worcestershire-infused filling and of course, there's its bacon coat. You've got total fireworks, crispy, tender, oozing savoriness. It's a showstopper.

We've got crisp on top of crunch here, in an asparagus side that really packs a punch. Each bundle (the bacon makes individual portions!) gets its bacon tie, and the veggies swim in an additional blanket of cheese. Some crispy fried onions on tops just layer on the crisp umami.

These are bar snacks extraordinaire, and will absolutely make your happy hour. Brussels sprouts get not only wrapped in bacon, but wrapped in bacon that's been coated with maple syrup and sprinkled with freshly ground black pepper. Peppery maple then becomes a dipping sauce, along with a lemony mayonnaise. It's so simple, and yet its impact is unforgettable.

Spinach dip needs no introduction. But this preparation gets it out of its baking dish and right on top of individual crostini, to fuse with the toasts in the oven. And, as if that isn't perfect excess in its own right, it gets a bacon belt, whose drippings also infuse the toasts.

Once slice and you'll wonder why all meatloaf isn't wrapped in bacon. Here, the bacon is extra insurance against dryness or underseasoning. And the leftovers are aces on a sandwich, just like any meatloaf.

This hearkens back to the popular tiki-themed restaurants of the mid-century, and frankly, we can never get enough. You've got sweet juiciness, from the pineapple, a briny-sweet moment from the shrimp, and the salty crispness from the shrimp. And the simplicity of a three-ingredient appetizer? Bliss.

This proves that bacon-wrapped can go elegant, too. This gorgeous turkey roast would even be fit for a Thanksgiving dinner — provided that you've cleared with all your eaters that you can skip the whole bird (don't come for us!). It's filled with a sage-rich pear stuffing, so that every bite tastes like fall incarnate.

This is one of the more popular preparations of "devils on horseback" — stuffed dates wrapped in bacon. Here, Ree stuffs them with almonds, for an unexpected bit of crunch in the middle. Definitely seek out Medjool dates for these; their natural jamminess makes every unctuous bite combine sweet and salty in a way that truly makes them devilish.

We never met a popper we didn't like, and this one has us doing that little heart-eye emoji. (Or the one with the star eyes? We digress.) Cross-sectioning the jalapeños reveals their molten smoked Cheddar filling in such an appealing way, but also lets the edges of the peppers get a nice little char on them, too. The bacon belts hold everything in and add up to a bite of paradise.

Pineapple and pork are a match made in heaven, and these little bites are an ode to that. They're just small enough to pop in your mouth in one bite, for a real explosion of textures and flavors. Sign us up.

We don't mean to rag on filet mignon, but the existence of this now-classic preparation (popularized in the mid-century) illustrates a truth about the pricey cut: It's very lean and very gentle in flavor (read: can be bland?). What this means is that in the hands of an unsure home cook, it can sometimes disappoint (and with that price tag, who needs that?). But with a bacon belt, you add moisture and flavor and additional meaty texture, not to mention that feeling that life is good because we're combining a special-occasion meat with another meat that just feels good, ya know?

All we have to say about these is, oh yes. Put these out at a party and watch them disappear with alarming speed. They're so good because the bacon isn't pulling all the weight; the seafood is also dressed with lime zest, sesame oil and grill seasoning, so they almost don't even need the bacon to be wonderful. Almost.

Are they meatloaves? Are they meatballs? Yes, and yes! And their seasonings are so interesting, with rye and caraway, and they're, yes, wrapped in bacon, so they are perhaps a meat-lover's dream come true.

We can't decide if these would make more perfect appetizers or main courses, but luckily, we don't really have to, since they can work for either. Each shrimp gets its own bacon belt, plus a homemade chipotle barbecue sauce that brings heat and sweet to every bite. Consider doubling the sauce... it's that good.

You will need a meatball-grilling basket to make these. Don't have a meatball-grilling basket? Didn't know that they even existed? Don't worry, it's never too late to learn about the kind of amazing life you could lead once you adopt this essential grilling tool. And get started with these, Brussels sprouts that self-baste on the grill and absorb some smoke to enhance the flavor of the veggie plus bacon.

Get out your arrow-through-the-head headband, because this is one wild and crazy loaf. It's turducken, but instead of a turkey stuffed with a duck stuffed with a chicken, it's a bac-popper-ken. Okay, we're getting weird, but we might just be a little intoxicated on all the good eating!

Allow this writer to indulge herself and say that she went through a period of serving rumaki, that Trader Vic's inspired appetizer of bacon-wrapped chicken liver sitting atop a water chestnut, in the '90s. Something funny happened: Sometimes the liver would slide out and leave just a water chestnut inside the parcel — and the bite tasted just as good. In fact, this was confirmed by the '90s phenomenon of vegetarians who ate bacon ... liver was a bridge too far, but water chestnut + bacon equalled something that they would down just as voraciously as the meat eaters. Hey, it was a crazy time.

These potatoes provide a moment of sanity — but they are no less delicious. They take all the things we love about a loaded baked potato and turn it on its ear (eye?). Drizzled on top of the crisp bacon-wrapped spuds is an herby honey butter for maximum yums.

These wrapped apps keep the crunchy almond of devils on horseback but adds an unexpected dried fruit: apricots. A little sprinkle of chive at the end plus a vinegary-maple sauce really adds nice nuance. Pour the negronis and watch people pop these like peanuts.

What? Not innovative enough, you say? What if we wrapped entire pineapple rings in bacon? Would that be impressive enough for you? We promise that eating one of these little crisp, porky donuts ... will lead you to eating another ...

Had enough yet? Us neither! These dried figs get dressed in pesto, plus a dollop of goat cheese that broiling does such wonderful things to. And the bacon! Dear God, the bacon.

Okay everyone behave, because the grown-ups have returned. This gorgous tenderloin makes a company-worthy main that you can be sure will wow a crowd. That pork will be perfectly cooked, and with a perfect pork essence, because remember, it's basted in pork.

Hold up, what genius is coming up with these ideas? Why did we ever even batter onion rings? WHY AREN'T THEY ALL LIKE THIS???

Wait. What? Okay. Choose your audience wisely here, because not everyone is ready for these. But they should get ready, because what is better than a cocktail frank wrapped in bacon? Go ahead, we'll wait.