Forbidden Pleasures: Bacon Wrapped Grissini

I have probably had this recipe in my recipe box for 12 years & have never tried it.

I was invited to a cocktail party and asked to bring an hors d'oeuvre, so bacon wrapped grissini it is.

I experimented with making these a few different ways. The first time I baked them on cookie sheets, but found they burned on the bottom and also the breadstick part broke during the baking process.

The 2nd time I baked them, I perfected the recipe by breaking the grissini in half and wrapping them with only a half slice of bacon instead of a whole slice. They were much easier to eat in the smaller size. I also baked them on a baking rack, so the bacon grease could drip onto the cookie sheet.

If you like bacon, then these are for you, and who doesn't like bacon?

Grissini are thin Italian breadsticks. I used the rosemary flavored ones, but I don't see why you couldn't use regular, thicker breadsticks, they would just be heavier.

Bacon Wrapped Grissini:

package of sliced bacon, (I used Smithfield hickory smoked), slices cut in half
1/3 cup of light brown sugar
3 tbsp of good chili powder (should have cumin, salt in the chili blend)
box of Italian Grissini (long skinny breadsticks) broken in half

Mix your light brown sugar w/ your chili powder in a long bowl, large enough to be able to roll the breadsticks. Press out lumps with back of spoon.

Starting at the top of your grissini half, roll your half slice of bacon around the grissini, leaving enough room at the end of the breadstick to have a handle.

Dip and roll each bacon wrapped stick in your sugar mixture until coated.

Lay coated breadsticks across a rack on top of a cookie sheet with sides, so the bacon grease drips out.

Bake 25-30 minutes at 350 degrees.

Cool on the rack for 20 minutes. As they cool, the sugar will caramelize and the sticks will harden.

These are great with wine and cheese.


Pam said…
I can never make these tempting treats - I would eat ALL of them. They look fantastic!
Oooh. This looks really different ut reallyyy delicious!! Perfect snack, but like Pam, I would totally eat all of them too!

Karen said…
I've always wanted to make these. They look so delicious. I think breaking the breadsticks in half is a good idea.
these look great - first I have heard of them - I could totally keep a few in my chest pocket like a fine cigar.
Foodiewife said…
I just made bacon with brown sugar for breakfast. This version sounds wonderful-- fattening,but definitely something very delicious, not to mention very pretty.
OOOh, Those look deadly!
Whoa baby! I'm looking at those and wondering why I haven't made them yet and I don't even have the recipe at home. Yummy. Everything is better with bacon.
LaDue & Crew said…
Ohhhhhh...I am in love. Bacon. ~*sigh*~
Ciao Chow Linda said…
Where do you come up with these ideas? I am drooling.
Chef E said…
I have not heard of these? What is taste spotting?

This one the students could do, and have fun eating them...although they all would want 'Ranch' to dip them in, lol
Bob said…
Oh. Wow. I could eat a whole plate and call it breakfast!
Melissa said…
You're right, I bet these are great with wine and cheese.

I bet everyone was happy you were invited too!
kat said…
There is nothing as good as bacony goodness
Kim said…
In the words of Ina Garten "how bad could that be"

They look like they would be a hit at a party or get together. Gone in 60 seconds.....
Unknown said…
another great bacon idea - I am running a post on my blog called bacon mania
I posted a link to your blog entry and was wondering if I could post a photo of the finished product (with credit of course)
check it out.
BACON RULES - my nickname amongst friends is the bacon queen of queens.
MsGourmet said…
They look amazing - I would have probably left them at home and taken something else to the cocktail party.
Randi Lynne said…
I made this for a baby shower potluck today. I added a touch of cumin and salt since my spice store sells plain chili powder. They are very tasty!!
Alex McAllister said…
Thank you Stacey, I found this recipes years ago in a gourmet mag but lost it. Never forgot them though! Just as I remember - the chili mix is what makes them, and as someone commented you don't want to share! Cheers