CHEESE-BACON FLOWERPOTS

15 strips bacon
16 ounces sharp cheddar cheese, cut in 1-inch cubes
30 large green olives

Fry the bacon until it is brown but not crisp. With two forks roll each strip tightly. Continue frying the bacon rolls until they are crisp. Drain rolls thoroughly on paper towels. Then cut each bacon roll in half to create 2 smaller rolls.

Slice each green olive in half lengthwise (for the leaves).

TO ASSEMBLE THE FLOWERPOTS:
Insert a toothpick halfway into a cheese cube. Skewer the two olive halves onto the toothpick, pointing each half in opposite directions to simulate leaves. Top with the bacon-roll flower and serve.

DO-AHEAD NOTE:
Cube the cheese and fry the bacon into flowers the day before. Refrigerate the bacon separately in foil for convenient party time reheating.

Makes 30 servings
Source: The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg