bacon wrapped stuffed apricots

Lynnda Cloutier


remind guests to remove the toothpicks.

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24 dried apricots about 7 ounces
3 ounces 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

Directions Step-By-Step

heat gas grill to high or prepare a hot charcoal fire. Pry open the apricots and put a piece of cheese and almond into each one. Wrap a piece of bacon around each apricot, trimming as needed so it overlaps by 1/2 inch, and secure it with a wooden pick. Season the apricots all over with pepper.
Reduce the grill heat to medium, or scatter the coals a bit or raise the grate if using charcoal. Use tongs to grill the apricots on all sides with the grill open, propping them between the bars to hold up on the narrow side. move the apricots around often to avoid flareups. Cook until the bacon is crisp all over, about six minutes total. Serve at once

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