Bacon Cheese Bombs – Low Carb. Crispy bacon-wrapped cheese bites bursting with gooey centers, simple seasoning, and irresistible flavor, perfect for quick snacks or party appetizers.
My colleague declares that these are even better than the best restaurant appetizer at a high price. Only 3 ingredients to create a crisp, sticky masterpiece which vanishes in a flash.
Ingredients
- thick-cut bacon → 12 slices
- block mozzarella cheese (or low-moisture white cheese) cut into equal cubes → 8 oz
- garlic powder → 1 tsp
Bacon Cheese Bombs: Directions
- Turn on your oven to 400 deg F (200 deg C). Cover a rimmed baking sheet with aluminum foil which can be easily cleaned and place a wire rack over the foil (when available). This makes the bacon get a little crisper, however, you can cook directly on the foil, should it be necessary.
- Wipe the block of mozzarella cheese dry using a paper towel in case it appears moist. Cut the cheese into 12 equal pieces, approximately 1-inch. Prepare them in a plate to be used to wrap.
- Put the bacon slices flat on a cutting board so they are easy to see and use. When you have very long slices of bacon cut them crosswise in half so that the bacons can be easily wound around the cubes of cheese.
- Evenly sprinkle both sides of the slices of bacon with the garlic powder. It gives it a very plain, salty flavor, without requiring additional additives or complex seasoning combinations.
- Put one of the cubes of cheese on a slice of bacon. Roll the bacon closely all about the cheese and then find a way of tucking the ends in, so that most of the cheese is covered. When your bacon is not keeping its ground, you can lightly strain it out, as you wrap it, so as to make it cling to itself.
- Repeat the same with the rest of the cubes of bacon and cheese, and take 12 cheese bombs wrapped in bacon. Put them seam-side down on the prepared baking sheet or wire rack with a small space between each bacon so that the bacon can crisp.
- Cook in the already heated oven between 18-22 mins or until the bacon turns a very dark golden brown and is sizzling. Look at them in the last few minutes–some cheesetwill come streaming out and bubbling of its own, which is a part of the fun, but you do not want to see the bacon burn.
- To make it extra crispy, finish it in the oven with the broil on 1-2 minutes keeping a close eye on it. When the bacon appears crispy and the cheese is melting and beginning to run away, take out the tray out of the oven.
- Allow the bacon cheese balls to sit on the tray between 3-5 minutes. This aids the cheese in becoming a little thicker in order to ensure it is sticky yet not runs out entirely when you take them away. Move to a serving dish in a carefully chosen procession or serve directly out of the foil lined tray to that homemade effect.
- Serve hot and eat up. At their finest these have the bacon crisp, and the cheese soft and stretchy within.
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