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Bacon-wrapped nectarines

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Ingredients for 4 servings:

  • 2 nectarines, ripe, firm
  • 4 mozzarella mini balls
  • 1 tsp peppercorns, green, pickled
  • 12 slices of breakfast bacon, approx. 120 g
  • some oil for the mold
  • some arugula

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

filled with mozzarella

Wash, dry, halve, and pit the nectarines. Drain the mozzarella and peppercorns thoroughly, then finely chop the peppercorns. Place the mozzarella in the hollow left by the stone and sprinkle with pepper. Wrap half a nectarine in three slices of bacon, ensuring the flesh and cheese are completely covered. Place in a greased, ovenproof dish, cut-side up. Bake in a preheated oven at 200°C (400°F) for 15 minutes, then broil until the bacon is crispy. Serve over arugula. Note: If you don’t like green pepper, you can substitute it with fresh, finely chopped rosemary.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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