turkish apricots stuffed with goats cheese and wrapped in bacon

by Sam on June 6, 2011

turkish apricots stuffed with goats cheese and wrapped in bacon

I’m going through a ‘goats cheese’ phase and adore the earthy farm flavours.  I prefer a slightly milder version, and love the soft creamy texture it delivers.  I favour it over heavily brined feta which is almost too salty for me, and its the perfect accompaniment to something sweet.

I thought  soft, semi dried Turkish apricots would be wonderful.  So I stuffed them, wrapped them in bacon and roasted them.

creamy, sweet and salty

They remind me of  ‘devils on horseback’, the very retro but super awesome cocktail party snack from the Seventies. The apricots are so soft and easy to stuff, so no soaking is required.  But I think next time I might let them steep for a short while in a bit of brandy to give it a small kick.

This is how you make them:

  • Preheat the oven to 200 C
  • cut into the middle of each apricot with a sharp knife and then using your finger create a hollow cavity
  • scoop out a small piece of goats cheese and stuff each apricot
  • wrap each stuffed apricot in half or a full piece of streaky bacon making sure you cover all the orange flesh of the fruit
  • you could at this point stab a cocktail stick through them, and if you are going to serve at a party
  • place these on a baking tray and bake for 8 – 10 minutes until the bacon is crispy and the cheese in starting to ooze out

Serve these with drinks, either warm or cold.

a perfect cocktail snack

showing off on my new wonki ware plate

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Leave a Comment

{ 14 comments… read them below or add one }

Paula at Dishing The Divine June 6, 2011 at 7:22 pm

Wow! I imagine those flavors go *great* together! I’ll have to try this. Wonder if it would work with CA apricots or if it would be best with Turkish variety? I guess there is only one way to find out!

Sam June 6, 2011 at 7:29 pm

Hi Paula, As long as the apricots are soft it will be fine. You could soak them to soften them too. Sam :-)

Christine June 7, 2011 at 7:34 am

What about the apricot pit? Do you halve the apricot first and cut out the pit then wrap the half? It’s not really clear from your instructions.

Sam June 7, 2011 at 9:33 am

Hi Christine. Sorry for the misunderstanding. Turkish apricots are semi dried apricots without the pip, so they are quite soft. You would just need to cut into the centre of them with a very sharp knife and make a hollow in the middle.
I hope this helps.
Thanks
Sam

Jaclyn June 7, 2011 at 6:32 pm

Oh. My. Word. These look amazing, Sam. I imagine coppa & Boursin would tickle the tastebuds too? Love your work, lady.

Sam June 7, 2011 at 7:10 pm

Thanks so much Ms chef prive ;-). I think coppa nd Boursin would be too fab. x

sam woulidge June 7, 2011 at 7:16 pm

Sam! This sounds divine. Sweet, salty, creamy… Hmm, will try make my own sometime…

Sam June 7, 2011 at 7:23 pm

Thanks Sammy!

Jun June 8, 2011 at 10:27 am

The combo sounds so creative and tasty!

Tanya June 8, 2011 at 6:16 pm

Oh wow I think I just drooled on my computer. I’ve made something similar with fresh figs. Sooo good. I can’t wait to get home and try this!

kelly June 8, 2011 at 7:19 pm

Oh my! I love goat cheese in and on everything, so have to try this! I’ve done this with medjool dates (added a toasted almond for crunch), but never thought to try apricots…

Sam June 8, 2011 at 7:22 pm

Yay Tanya, thanks so much. Its a fab combonation of flavour x

Sam June 9, 2011 at 9:37 am

Hi Kelly, I love Medjool dates and with the almond for crunch, I like very much.

Kevin (Closet Cooking) June 15, 2011 at 3:18 am

Nice combination of flavours!

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