Little Pigs in Blankets

Not to be confused with the sausage-in-pastry version, these old-school “pigs in blankets” are bacon-wrapped oysters broiled until the bacon shatters crisp and the oysters inside go soft, briny, and just barely cooked through. It’s a retro cocktail party appetizer that never actually went out of style.

Use thin-cut bacon so it crisps up before the oysters overcook. Thick-cut bacon needs too long under the broiler, and by the time it’s done the oysters have turned rubbery. Wrap tightly and secure each one with a toothpick so the bacon doesn’t unravel.

Turn them frequently under the flame. Bacon renders fat from all sides, and you want even browning rather than one charred side and one flabby side. Serve immediately since these lose their crunch fast as they cool.

Kitchen Tips

• Thin bacon is key: It crisps faster, so the oysters stay tender inside. Thick-cut takes too long and overcooks the oyster.
• Pat oysters dry before wrapping. Wet oysters make the bacon steam instead of crisp.
• Watch closely under the broiler: The fat can flare up quickly. Keep the oven door cracked so you can pull them if needed.
• Serve on a warm plate with lemon wedges and cocktail sauce on the side.