Dried Apricots stuffed with cream cheese

20 B & R Farms Royal Medallions

2 packs Pancetta

200 g cream cheese

Handful of thyme

Open the apricots and stuff each one with a teaspoon of cream cheese. Add a sprig of thyme, then wrap in a slice of Pancetta.

Gently sauté in a shallow pan until the Pancetta is crispy.

Serve warm. (They will keep in the warming oven for a little while.)