Apricots stuffed with goat cheese, wrapped in bacon
I’m going through a ‘goat’s 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 it’s 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.
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.
Other goat’s cheese appetizers
Roast cherries with whipped goat’s cheese dip
Caramelised onion & goat’s cheese tartlets
Goat’s cheese truffles with honey & pistachios
Dukkah baked pears with goat’s cheese & honey
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 use your finger to create a hollow cavity
- scoop out a small piece of goat 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 is starting to ooze out
Serve these with drinks, either warm or cold.
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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!
Hi Paula, As long as the apricots are soft it will be fine. You could soak them to soften them too. Sam 🙂
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.
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
Oh. My. Word. These look amazing, Sam. I imagine coppa & Boursin would tickle the tastebuds too? Love your work, lady.
Thanks so much Ms chef prive ;-). I think coppa nd Boursin would be too fab. x
Sam! This sounds divine. Sweet, salty, creamy… Hmm, will try make my own sometime…
Thanks Sammy!
The combo sounds so creative and tasty!
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!
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…
Yay Tanya, thanks so much. Its a fab combonation of flavour x
Hi Kelly, I love Medjool dates and with the almond for crunch, I like very much.
Nice combination of flavours!