- Cubes of Gruyère cheese (approximately 2 cm long) 4 Stk
- Rashers Raw bacon (approx. 18 cm long), halved 4
- Blossom honey 10 g
- Coarse-grained pepper
Halve the rashers of bacon and spread out half of them. Spread a little honey over the half bacon rashers, season with pepper and place a cube of cheese on top. Wrap the cheese cube in the bacon. Wrap the remaining half rasher of bacon around the open sides of the cube to create a closed parcel and stop the cheese from running out when it melts.
Place the cheese-bacon cubes on the perforated plate and grill on the indirect setting in the preheated barbecue for around 4 minutes at 200° C.
5 minutes at a medium setting with the lid closed