Bacon and Pumpkin Bites
Ingredients
Method
Pluck off the rosemary leaves from one end of each rosemary sprig and keep them aside for later use.
Take a piece of pumpkin and wrap it with half a D'Orsogna Natural Streaky Bacon rasher. Use a rosemary sprig (the one from which you removed the leaves earlier) to secure the bacon around the pumpkin. Repeat with the remaining pumpkin pieces, bacon rashers, and rosemary sprigs.
Grease a baking tray with oil and place the pumpkin and bacon bites onto it. Bake the bites in a preheated oven at 180 degrees Celsius for about 15-20 minutes, or until they turn golden brown. Once done, remove them from the oven and serve.
Ingredients
Directions
Pluck off the rosemary leaves from one end of each rosemary sprig and keep them aside for later use.
Take a piece of pumpkin and wrap it with half a D'Orsogna Natural Streaky Bacon rasher. Use a rosemary sprig (the one from which you removed the leaves earlier) to secure the bacon around the pumpkin. Repeat with the remaining pumpkin pieces, bacon rashers, and rosemary sprigs.
Grease a baking tray with oil and place the pumpkin and bacon bites onto it. Bake the bites in a preheated oven at 180 degrees Celsius for about 15-20 minutes, or until they turn golden brown. Once done, remove them from the oven and serve.