Bacon-Wrapped Stuffed Apricots

by Allison Ehri Kreitler
from Fine Cooking Grilling: 101 Sizzling Summer Recipes
(Taunton Press, 2009)
Serves 6 to 8 as an appetizer; yields 24

The almonds and cheese tucked inside these bacon-wrapped stuffed apricots provide a nice crunchy-melty contrast. Dried apricot sizes can vary; if yours are on the smaller side, just trim the cheese a bit and firmly press it in.—Allison Ehri Kreitler

convert Ingredients
24 dried apricots (about 7 ounces)
3 ounces plain Havarti, cut into 1/2- to 3/4-inch squares 1/4 inch thick
24 almonds (about 1 ounce)
12 strips bacon (about 12 ounces), cut in half crosswise
24 toothpicks, soaked in water
Freshly ground black pepper

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Method
1. Heat a gas grill to high or prepare a hot charcoal fire.

2. Pry open the apricots and stuff a piece of cheese and an almond into each one. Wrap a piece of bacon around each apricot, trimming as necessary so it overlaps by 1/2 inch, and secure it with a toothpick. Season the apricots all over with pepper.

3. Reduce the grill heat to medium (scatter the coals a bit or raise the grate if using charcoal). Using tongs, grill the apricots on all sides with the grill open, propping them between the bars to hold them up on the narrow sides. Move the apricots around often to avoid flare-ups. Cook until the bacon is crisp all over, about 6 minutes total.

4. Serve the  apricots immediately and remember to remove the toothpicks.

Recipe © 2009 The Taunton Press, Inc. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.