Butterfly each apricot, cutting almost through each one — or gently peel apart using fingers.
In a small bowl, combine cream cheese, thyme, salt, and black pepper.
Place a spoonful of the cream cheese mixture inside each apricot.
In a large skillet over medium-high heat, cook the bacon for 2 minutes on each side. Do not cook until crispy.
Roll each stuffed apricot in a strip (or half-strip) of bacon and secure with a plain wooden toothpick.
Heat the skillet to medium-low. Gently place the bacon-wrapped apricots in the pan and cook until the bacon is crispy, rotating if needed. Do not overcook.
Serve immediately while the filling is still warm.
Butterfly each apricot, cutting almost through each one — or gently peel apart using fingers.
In a small bowl, combine cream cheese, thyme, salt, and black pepper.
Place a spoonful of the cream cheese mixture inside each apricot.
In a large skillet over medium-high heat, cook the bacon for 2 minutes on each side. Do not cook until crispy.
Roll each stuffed apricot in a strip (or half-strip) of bacon and secure with a plain wooden toothpick.
Heat the skillet to medium-low. Gently place the bacon-wrapped apricots in the pan and cook until the bacon is crispy, rotating if needed. Do not overcook.
Serve immediately while the filling is still warm.
