Tapas week continues. This recipe may be the best so far. Normally my hubby thinks of these things as “fruity” but he thought these were “better than I thought.” He ate four of these pretty quickly so I think he really means they were amazing! I definitely will be making these again soon. Thanks to Climbing Grier Mountain for the recipe.
Other posts in this series:
Tapas Week Part 1: Wild Mushroom Pierogies
Apple Bites with Bacon and Jalapeno Cream Cheese
- 1 apple, cut into eight wedges
- 4 slices bacon, cut in half
- 4 oz cream cheese, room temperature
- 1 jalapeno, deseeded and diced (leave a bit of the membrane in for a spicier flavor)
- 8 toothpicks
Preheat oven to 350 degrees. In a bowl, combine the cream cheese and jalapenos. Slather a tablespoon of the cream cheese mixture onto one of the apple slices. Take a slice of bacon and wrap around the apple. Use the toothpicks to hold the bacon in place (they also make good little handles for eating these babies). Repeat the process with all 8 sliced of apple. Place on a baking sheet. Bake for 15 to 20 mintues or until the bacon is crispy. Serve immediately.
Spray a baking sheet with non-stick cooking spray. In a bowl, combine cream cheese and jalapenos.Take an apple wedge and place it on the far end of a bacon slice. Dollop a teaspoon of the jalapeno cream cheese on the side of the apple and then wrap the bacon around the apple. Use a toothpick to hold in place. Place on baking sheet. Repeat process until all apple wedges are complete. Bake for about 15 to 20 minutes or until bacon is crispy (I had to turn my broiler on to help crisp it up a bit). Serve immediately.