If you are anything like me then you are always on the look out for a quick appetizer. I love to cook and bake and I am always volunteering to bring something to parties and get togethers. Even though I LOVE to prepare food occasonially I regret offering to bring something. I like the idea of bringing a dish to share and I like to try new recipes but sometimes I just get so busy and I think to myself, why did I volunteer for this. And I promise myself that next time will be different. I will either not volunteer to bring something or I will buy something store bought like most people do. In the end I always do volunteer to bring something, and I can never bring myself to purchase store bought food. I just can not do it! The only thing that saves me is quick appetizers. They make everyone, even me, happy. I can still volunteer to bring food, I don’t have to stress myself out, and people enjoy them.
One thing that I find always pleases a crowd is bacon. I swear I could wrap just about anything in bacon and people would eat them. Dates, little smokies, shrimp, scallops, you name it people will eat it if there is bacon involved. Personally, I am not a huge fan of bacon but even I cannot resist popping a little bacon wrapped something into my mouth. Rumaki is a Polynesian hors d’oeuvre usually involving bacon and water chestnuts. We put our own spin on it by brushing the bacon with hoisin sauce. You just cannot go wrong with bacon, water chestnuts and hoisin sauce. Quick, easy, and tasty. What more can you ask of an appetizer?
- 1 pound bacon, sliced
- 1 can whole water chestnuts
- 1/4 cup hoisin sauce
- tooth picks
- Pre-heat the oven to 400 F.
- Slice the bacon in half.
- Roll each water chestnut in 1 slice of bacon.
- Secure with a toothpick.
- Brush with hoisin sauce.
- Place in baking dish or lined baking sheet.
- Cook for 35 minutes or until bacon fat has rendered.
- Flip the rumaki half way through cooking.
- Serve immediately.