3 tablespoons oil
10 slices of bacon, halved
1/2 cup crumbled Gorgonzola cheese
1 clove of garlic
Saut Brussels sprouts in the oil over medium heat, covered, for 8-10 minutes.
Cook the bacon in a nonstick pan until rendered but not crispy.
Cool the bacon and brussels sprouts enough to handle. Place a Brussels sprout half at one end of the bacon and roll in Gorganzola cheese crumbles.