Pickle Poppers
A pickly twist on classic jalapeño poppers! Cream cheese stuffed pickles, sandwiched between creamy Havarti cheese, wrapped in bacon, and baked or grilled to perfection. These salty little delights will make pickle lovers smile everywhere!
The Wine Pairing
Pair these with a chilled Gruner Veltliner. A high acid, mineral-driven white wine style from Austria with bright fruit flavours (crisp green apple, tart citrus, sweet melon), balanced by vegetal notes and a hint of white pepper spice. The refreshing acidity balances the intense saltiness of these pickle poppers in the best possible way, creating a flavour and texture combination that your guests will love!
My Wine Recommendation
Pickle Poppers
Yield: 12
Ingredients
Instructions
- Preheat oven to 400 F.
- Cut pickles in half lengthwise and core them to create little boats.
- Fill each pickle with cream cheese. Place each cream cheese filled pickle boat between two of the thin strips of Havarti cheese.
- Wrap each pickle in bacon, covering the ends to prevent the cheese from spilling out if possible.
- Sprinkle with brown sugar or baste in maple syrup. Bake at 400 F for 20-25 minutes or until bacon is crispy. Alternatively, grill on the barbecue until bacon is cooked to desired doneness.
- Let cool for at least 5 minutes. Serve with a chilled glass of Gruner Veltliner!
