Yields 30 appetizers. Adapted by Joy Boudreaux from “The Big Beautiful Book of Hors D’oeuvres” by Julia Weinberg.
15 strips of bacon
16 ozs. hard, sharp cheese, such as cheddar or Swiss
30 large pitted green olives
1. Fry the bacon until it is brown but not crisp. With two forks roll each strip tightly. Drain rolls thoroughly on paper towels. Cut each bacon roll in half to create 2 smaller rolls. Continue frying if needed.
2. Cut the cheese into 1-inch cubes.
3. Slice each green olive in half lengthwise.
4. To assemble the flowerpot, insert a toothpick halfway into the cheese. Skewer the two olive halves onto the toothpick, pointing each half in opposite directions to simulate leaves. Top with a bacon-roll flower and serve.
Note: Cube the cheese and fry the bacon into flowers the day before. Refrigerate bacon separately in foil for convenient party-time reheating.