A little history: The origin of the bacon-wrapped water chestnut recipe (a mock-Polynesian dish called Rumaki) can be traced all the way back to Palm Springs in 1941. I can't claim to have been there, but do I remember hovering near the Rumaki tray at my parents' cocktail parties back in the 1970s.
Flash forward to the present: For my gluten-intolerant, bacon-loving daughter's birthday party, I made a tray of bacon wrapped water chestnuts, and it's been a family favorite ever since. Crisp, crunchy, salty and smoky, these bite sized appetizers are as easy for kids to prepare as they are to eat! Try them for your next party!
Kid-Friendly Finger Food:
Bacon Wrapped Water Chestnuts
Time: 10 minute prep, 30 minute bake
- 2 8oz. cans whole water chestnuts, drained and dried with a paper towel or lint free cloth
- 12 pieces high quality bacon, divided into two shorter pieces
1. Tightly roll a water chestnut in a halved bacon slice. Secure with toothpick, loose end down, and place on an ungreased baking sheet. Repeat with remaining water chestnuts.
2. Bake on top rack of oven for 25-30 minutes, or until bacon is crisp. Cool for 5 minutes, then serve.
This post has been linked-up to:
Jennifer Rizzo's Fabulously Creative Friday Linky Party