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How to Make Beautiful, Crispy Bacon Roses

Welcome to the bacon rose master class you always dreamed you’d find! I’ll show you how to make and arrange crispy bacon roses into a bouquet and create garnishes for your tasty cocktails and appetizers like a pro!

A bacon rose bouquet with yellow roses on a dark table.

Nothing says “I love you” like a perfectly crispy bacon rose…

 It’s almost Valentines day! Time to start thinking about all the fun ways to show someone you care about them, or simply to show yourself that you care about you! It’s time to make treats, be sweet to someone, be sweet to yourself, and fill your heart with love.

Did I mention it’s also time for bacon? Lots of beautiful bacon? Well then, let’s get to the treat so many of us love the most and let’s display it in a beautiful bouquet we can give to our loved ones, use it to garnish a cocktail or a sit atop a sexy little deviled egg!

You’ll find the full recipe at the bottom of the page.

A deviled egg garnished with a bacon rose next to a whisky cocktail garnished with a bacon rose and 2 olives on a dark table.

Something so great about these little roses is that you can bake them ahead of time, then simply pop them in the oven at 350 for 5-10 minutes to crisp them right back up again if they’ve lost their crisp in the fridge.

You can keep them refrigerated for weeks, or even freeze them for months!

Let’s Make Bacon Roses Like a Pro!

Now, I’m going to tell you a secret…

You’ll see lots of bacon rose recipes online, and if you ever see one that says to simply roll the bacon, stick with toothpicks and bake, no matter how pretty they look on the outside, I guarantee, they’re all raw on the inside.

I’ve tried this technique so many different ways and I’ve always ended up with a crispy outside and raw inside.

I’ve tried baking for longer, baking at higher temperatures, lower temperatures, baking them in layers (which was unbelievably time consuming), and always one part would be undercooked and another would be overcooked or burned.

I’ve discovered that the very best technique to ensure your bacon roses are perfectly cooked is to not roll and bake at all. We’re going to pan cook our bacon first, then roll, then bake.

Important Note: The rolling process can be pretty hot because you have to roll right as they’re out of the pan and patted dry. I personally don’t use gloves when I roll my roses, but it can get PRETTY toasty.

Just a warning. You won’t lose your finger prints, but if you’re sensitive, a pair of latex gloves makes the process a little easier.

A closeup of a bacon rose net to yellow roses in a bouquet.

How to Make Bacon Roses – Step by Step

First, grab yourself some good, thick-cut bacon, and place your toothpicks and a paper towel on a flat service or cutting board. You’ll be using this paper towel surface to pat and roll your cooked bacon once it’s done, so have another paper towel ready to pat the bacon dry.

A step by step montage of how to make bacon roses.

1. Preheat your oven to 400. Place only 2 pieces of bacon in your pan at a time. Cook until the edges are crispy on both sides, but it doesn’t look entirely done. Think “medium” cooked. Make sure to press with a spatula if it appears to be curling up. You want it as flat as possible.

Note: You’ll have only 15-30 seconds to perform the next step so be fast like a bunny! Your bacon is only malleable for a very short amount of time. That’s why you’re only doing 2 pieces at once.

If you try to make 3 at once, your third will be crisping while you roll your others and just crumble when you try to roll it.

2. Once it’s cooked “medium,” quickly remove from your pan and place flat on your paper towel. Use your other paper towel to quickly pat dry, and roll your roses! Once rolled, quickly secure the end with a toothpick.

3. When your roses are rolled and secured with toothpicks, set on your baking tray while you cook and roll your other roses.

4. When they’re all done, place them in the oven for 20 minutes on the lower rack. When finished, remove them from the tray and let them sit for 10 minutes before assembling your bouquet.

Let’s Make a Beautiful Bacon Rose Bouquet!

All you need are some skewers (preferably green), a vase and some greenery. I used Italian Ruscus, a common leafy plant found at florists and New York Bodega flower shops as my base, and added a few dry roses too for fun. I found the green skewers on Amazon.

An image of kitchen scissors next to green skewers, leaves and yellow roses on a black table beside an image of a bacon rose bouquet.

I carefully washed the leaves and simply placed them as I liked them in the vase. Then, I pushed the skewers into place, making sure to distribute them evenly around the bouquet.

Next, I popped each rose right onto the skewers and added the little yellow roses where they looked prettiest. That’s all there is to it!

How About an Entirely Edible Bouquet?

If you want to make an entirely edible bouquet, I suggest using arugula or a leafy green that looks similar to rose leaves.

A step by step montage of how to make an edible bacon bouquet.

1. You’ll need a bowl, your bacon roses, some tape, skewers, a leafy green like arugula or cilantro and other pretty flowers if you want to spruce up your bouquet with some color.

2. Fill your bowl with your leafy green, then make a grid on the top with your tape.

3. Press the stems and skewers into the grid to arrange your leaves.

4. Simply pop your bacon roses onto the skewers and you’re all done!

A bacon rose bouquet with yellow roses in a bowl with arugula on a dark table.

Now, Let’s Make Some Teeny, Tiny Appetizer Garnish Roses!

I made these for my St. Patrick’s Day dinner party last year. What perfect little Irish roses!

Deviled eggs on a marble plate, 2 with bacon rose garnishes, and 2 with shamrock garnishes.

When making teeny, tiny bacon roses for appetizer garnishes, you’ll do things a little differently, and much more simply. You’ll use kitchen scissors to cut little strips that are about 4 inches long and 1/2 inch wide.

It’s not an exact science, so don’t worry about being too precise.

Unlike your big roses, these you can simply roll while raw, secure with a toothpick and bake at 400 for only 15 minutes. You’ll have no trouble with raw centers. They’re too tiny for that.

Simply bake, remove the toothpicks and try your best not to pop them right in your mouth! And don’t worry, your toothpicks won’t burn while they’re baking.

An image of tiny strips of raw bacon on a wooden board next to an image of cooked bacon roses on a paper towel.Tiny bacon roses in a small bowl on a black table.

So there you have it! You’ll find the full bacon rose recipe below. Have fun, and enjoy your beautiful bouquets! 

A Little More Tasty Appetizer Inspiration

Beautiful Vegan Squash Rosettes
Perfectly Simple Mushrooms with Goat Cheese
Beautiful Baked Gruyere

For more inspiration, follow me on instagram @shekeepsalovelyhome and pinterest! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

5 from 1 vote
Beautiful, Crispy Bacon Roses
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
You’ll require a frying pan, cutting board or surface to lay and paper towel-pat your bacon, toothpicks and a pan with grate on top. You can also simply bake your bacon roses on a foil-lined pan without the grate. I just personally like that the fat drips away from the roses as they cook.
Course: Appetizer
Cuisine: American
Keyword: bacon
Servings: 1 Dozen Bacon Roses
Calories: 33 kcal
Author: Genevieve Morrison
Ingredients
  • Bacon – thick cut
Instructions
  1. First, grab yourself some good, thick-cut bacon, and place your toothpicks and a paper towel on a flat service or cutting board. You’ll be using this paper towel surface to pat and roll your cooked bacon once it’s ready, so have another paper towel ready to pat the bacon dry.

  2. Preheat your oven to 400.

  3. Place only 2 pieces of bacon in your pan at a time. Cook until the edges are crispy on both sides, but it doesn’t look entirely done. Think “medium” cooked. Make sure to press with a spatula if it appears to be curling up. You want it as flat as possible. 

    Note: You’ll have only 15-30 seconds to perform the next step so be fast like a bunny! Your bacon is only malleable for a very short amount of time. That’s why you’re only doing 2 pieces at once. If you try to make 3 at once, your third will be crisping while you roll your others and just crumble when you try to roll it.

  4. Once it’s cooked “medium,” quickly remove from your pan and place flat on your paper towel. Use your other paper towel to quickly pat dry, and roll your roses! Once rolled, quickly secure the end with a toothpick. 

  5. When your roses are rolled and secured with toothpicks, set on your baking tray while you cook and roll your other roses.

  6. When they’re all done, place them in the oven for 20 minutes on the lower rack.

  7. When finished, remove them from the tray and let them sit for 10 minutes before assembling your bouquet.

Nutrition Facts
Beautiful, Crispy Bacon Roses
Amount Per Serving (8 g)
Calories 33 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 52mg 2%
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.

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