Sweet-and-sour store-bought pickled watermelon rind is swaddled in crispy bacon for this salty, tangy, chewy hors d'oeuvre that takes just 40 minutes to prepare. As they bake together in the oven, the bacon absorbs the fruity brine, while the watermelon rind takes on the savory, smoky aroma of the bacon.
ingredient
- 24 (about 1- x 1-inch) pieces pickled watermelon rind (from 1 [20-ounce] jar), drained and patted dry
- 12 bacon slices (not thick-cut) (about 13 ounces), cut in half crosswise
Directions
- Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil. Wrap each pickled watermelon rind piece with 1 bacon half; secure with a wooden pick. Arrange wrapped pieces on prepared baking sheet spaced at least 1/2 inch apart.
- Bake in preheated oven until bacon is mostly rendered and starting to brown, 20 to 25 minutes. Flip each piece, and continue baking until bacon is browned and crisp on both sides, 5 to 10 minutes. Carefully transfer pieces to a platter, letting excess drippings drip off onto baking sheet. Discard drippings. Serve immediately.
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