With Super Bowl Sunday around the corner I thought I would share with you an easy hors d’ oeuvre that will impress your football fans. The tried and true bacon wrapped water chestnut with a little sweet and fiery addition. Apricot and Jalapeno.

The sweet and savory combination here is sure to please. And for a little extra kick I served the bites with a homemade jalapeno jelly turned dipping sauce. My Aunt Nancy canned this jelly over the summer with her bountiful harvest of jalapenos. Thanks for sharing Aunt Nancy, it’s delicious! If you weren’t gifted jalapeno jelly over the holidays then a pit stop at your local specialty grocer might be necessary this week. But if you don’t have the time, I am not sure it’s worth an extra stop. These bites can stand alone.

Go Team! Who are your rooting for?

Bacon Wrapped Water Chestnuts with Apricot / Makes approx. 2 dozen

12 dried apricots
1 jalapeno
2 Tbs Parmesan cheese
1 Tbs apricot jam
Salt and pepper to taste
1 can of sliced water chestnuts
8 thin-cut bacon strips
24 toothpicks

Preheat oven to 425.
In a food processor, pulse the apricots and jalapeno. Add the Parmesan and apricot jam. Pulse until combined. If consistency is too thick you could add a tablespoon of warm water.
Line a rimmed baking sheet with tin foil. Cut  bacon strips (i use kitchen scissors) into thirds  and place on baking sheet. Add one chestnut slice to each bacon slice. Top with approx 1/2 tsp of apricot filling. Fold bacon around water chestnut and filling and secure with a toothpick.
Bake for 20-25 minutes or until bacon is crisp.
Remove from baking sheet and place on a plate with a paper towel before serving. Serve with a jalapeno jelly. I added a little warm water to thin the jam for easier dipping.