Roasted Okra Poppers
Serves 6 as an appetizer, 12 as a passed hors d’oeuvre. Recipe is from Jyl Benson.
6 slices thick-cut smoked bacon, cut in half
12 large, tender pods of fresh okra
1 (12-oz.) container store-bought pimento cheese
1. Render the bacon in a sauté pan until half cooked; drain on paper towels.
2. Split each okra pod lengthwise leaving stem end intact. Stuff each okra pod with pimento cheese, wrap in bacon, and secure with a toothpick.
3. Place the stuffed okra pods on a baking rack set over a sheet pan. Roast in a 450 F oven until the cheese is bubbly and browning and the bacon is crisp, 8 to 10 minutes. Drain on paper towels. Serve.