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–+ servings
Ebonie Garnica

Apricot Zingers With Bacon And Pickled Jalapeños For Full GAPS

A Full GAPS appetizer of dried apricots filled with pickled jalapeño slices, wrapped in homemade salt-cured bacon and baked until golden. One batch makes 20 bites.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 20 bites
Course: Appetizer, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 20 additive-free dried apricots Pliable; no added sugar, sorbates, sulphites or starch.
  • 20 slices pickled jalapeños Drained; choose cider or white vinegar pickles with Full GAPS ingredients.
  • 7 slices homemade salt-cured bacon Cured but uncooked. Cut each slice into thirds; one piece is left over in a 1× batch.

Equipment

  • Rimmed baking sheet and parchment paper Room to turn the bites individually.
  • Small knife and cutting board
  • Toothpicks One per bite: 20 for 1×, 40 for 2×.
  • Tongs and serving plate

Method
 

  1. Heat the oven to 400°F with a rack in the middle. Line a rimmed baking sheet with parchment. Set out the apricots, drained pickled jalapeño slices, bacon thirds and one toothpick per bite.
  2. Cut horizontally through each apricot, stopping before the far edge so it opens at a hinge. Put one pickled jalapeño slice inside and close the fruit around it.
  3. Wrap a bacon third around each filled apricot and secure it with a toothpick. Place on the tray with space between the bites so you can reach them with tongs.
  4. Bake on the middle rack for 10 minutes.
  5. Turn each bite with tongs. Bake for about 10 minutes more, until the bacon is cooked through and golden and the apricot is warm and softened. Allow longer if thick bacon still needs cooking.
  6. Transfer to a serving plate and serve hot. Keep the toothpicks visible and let guests know they are there.

Notes

One batch makes 20 appetizer bites. Seven bacon slices cut into thirds make 21 pieces; use 20. A 2× batch uses 40 apricots, 40 pickled pepper slices, 14 bacon slices and 40 toothpicks, leaving two bacon thirds. Use separate trays or batches if crowded.
Have the bacon cure and pickled peppers finished ahead. Their preparation is excluded from the 10-minute prep and 20-minute bake estimate. The bacon is cured but uncooked. Choose additive-free dried fruit and cider or white vinegar pickles without non-GAPS additions. Full GAPS after the ingredients have been introduced and tolerated; not early Intro or No-Plant GAPS. Vinegar pickling is not lacto-fermentation.
Unbaked bites can be frozen airtight and baked from frozen at 400°F for about 25 to 30 minutes, turning partway and checking that the bacon is cooked and golden. The 30-minute total is for the main unfrozen batch. Follow the bacon’s original storage clock before cooking or freezing.
Refrigerate cooked leftovers promptly in a shallow covered container at 40°F/4°C or below and use within 3 to 4 days. Reheat leftovers to 165°F/74°C throughout. Toothpicks remain in the bites; keep them visible when serving.

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