A quick-fix appetizer, whether for hungry party-goers or a quick snack if supper's a little slow to the table. Yes – it's bacon, wrapped just one-layer thick around a plump dried apricot which turns sweet and creamy. Because a single strip of bacon makes three (and often four) appetizers, because the fat is cooked off, Bacon-Wrapped Apricots are surprisingly low in calories. It takes three appetizers to get to 100 calories!
My Number One Party Tip? When people walk in the door, have something small and tasty waiting on the table or island or wherever people gather. It’s finger food for immediate consumption, no forks required, napkins optional.
But these bite-size bacon appetizers make up so quickly, I’m also happy to fix a small plate for two using a single slice of bacon, two bites for him, one for me. It’s a good solution to feed the famished when supper is a little slow to reach the table.
BACON-WRAPPED DRIED APRICOTS
Time to table: 30 minutes
- Regular or thick-cut bacon, preferably meaty
- Dried apricots, preferably soft and fresh (see TIPS)
- Hoisin sauce
For a variety plate, more bacon-wrapped ideas, all good:
- Pineapple chunks, drained
- Chicken breast, cut in small pieces with scissors
- Fresh shrimp, peeled
Preheat oven to 400F. For easy cleanup and to save your pan (that’s the voice of experience talkin’), line a baking dish with foil or parchment; make sure it has sides so the bacon grease won’t run off.
With kitchen shears (much easier than a knife), cut bacon in thirds or fourths. Fold an apricot in half and roll bacon piece around it. Secure with a toothpick, inserting it where the bacon edges cross. (If making ahead, stop here and refrigerate for up to several hours.)
Arrange pieces in the baking dish, seam-side down. Brush the topsides with hoisin, about a half teaspoon per bacon bite.
Bake for 20 minutes for regular bacon or about 25 minutes for thick-cut bacon until the bacon is cooked through and the apricots are soft and creamy. If needed for appearance, brush lightly again with hoisin.
Arrange on a platter and let cool briefly to serve. Best warm or at room temperature but surprisingly good stone-cold and almost candy-like after time in the refrigerator.
This Week, Years Past 2002 - 2011
Caraway Corned Beef Very Very Green Green-Pea Soup Whole Wheat Soda Bread Emerald Isle Stew (<< this week's healthy St. Patrick's Day favorite) Irish Soda Muffins Spinach Soup with Perfect Hard-Cooked Eggs
This Week, Elsewhere
More Quick-Fix Appetizer Recipes
Gettin' That Bacon Fix
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