1½ pounds slab bacon, cut into ½-inch to ¾-inch cubes
1 cup packed basil leaves
1 (2-pound) package Houweling’s grape tomatoes
Rinse bacon cubes under cold water and pat dry. In a large
skillet over medium heat, cook bacon, turning every few
minutes, until it is brown and crispy all over,
about 10 minutes.
Transfer bacon to paper towels to drain; let cool.
To assemble, place 1 basil leaf on top of 1 bacon cube.
Top with 1 grape tomato (rinsed). Skewer with a cocktail
pick. Repeat with remaining ingredients.
Makes about 48 pieces.