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    » Home » Recipes » Summer Vegetable Recipes » Jalapeno, Apricot and Bacon Zingers

    Jalapeno, Apricot and Bacon Zingers

    Posted: Nov 22, 2014 · Updated: Oct 6, 2020 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    Zingers

    I have a love of bacon.  No, really.  I love bacon.  All salty and sweet and meaty.  And that's why I jumped at the opportunity to work with Applegate, the makers of amazing natural and organic bacon.  I've been known to skip a real dinner and head down with my husband to the local rum distillery to order a cocktail and plate full of bacon-wrapped jalapeno poppers.  No joke.  It doesn't happen often, but it does happen ... almost often.

    And at home, when we have guests, I often make little bacon appetizers.  Why? Because everybody loves bacon.  So I'll take fresh jalapenos, split them down the middle and stuff them with a blend of cream cheese, cheddar cheese and garlic, before wrapping them in bacon.  Other times, I remove the pits from dates, all sticky and sweet, and stuff them with an almond or a bit of blue cheese before wrapping them in bacon, too.

    Bacon, you see, is my thing.

    Rate this Recipe

    Jalapeno, Bacon and Apricot Zingers

    Sweet and salty with a hint of heat from jalapeno, these tiny bites of apricot and bacon make a lovely starter or snack for guests. This recipe comes from The Grain-Free Family Table by Carrie Vitt (Harper Collins, 2014). Photos and text are reprinted here with permission.
    Cook Time30 mins
    Servings: 6 servings
    Print Save Recipe Saved!

    Ingredients

    • 20 dried apricots
    • 20 jalapeños
    • 7 bacon cut into thirds

    Instructions

    • Preheat the oven to 400 F and adjust the rack to the middle position. Line a baking sheet with unbleached parchment paper.
    • Using a paring knife, cut a slice horizontally down an apricot. Cut almost but not all the way through, so that it will open like a book. Place a jalapeño slice inside the apricot, wrap the apricot in a piece of the cut bacon, secure it with a toothpick, and place it on the prepared baking sheet. Repeat with remaining ingredients.
    • Bake for 10 minutes. Using a pair of tongs, flip the zingers and bake for 10 minutes more, or until the bacon is golden brown. Serve immediately.

    Notes

    NOTE: You can make these ahead of time and freeze them, unbaked, in an airtight container. No need to thaw them—you can bake them straight from the freezer. Just increase the baking time to 25 to 30 minutes.
    Tried this recipe?Mention @nourishedkitchen or tag #nourishedkitchen!
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    Hi, I'm Jenny! I'm a nutritional therapist, herbalist and the author of three natural foods cookbooks. You'll find nourishing bone broths, simple herbal remedies, and loads of fermented goodness on this site.

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