Jalapeno, Bacon and Apricot Zingers

Jalapeno, Bacon and Apricot Zingers
Cook Time: 30 minutes
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.
  • 20 dried apricots
  • 20 pickled jalapeño slices
  • 7 bacon slices, cut into thirds
  • 20 strong toothpicks
  1. Preheat the oven to 400°F and adjust the rack to the middle position. Line a baking sheet with unbleached parchment paper.
  2. 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.
  3. 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.
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.


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