Grilled Smoked Bacon (Washington Rainier Cherry) | Arteflame

Introduction

Imagine the pop of a warm, sweet Rainier cherry followed immediately by the salty crunch of smoked bacon. It is the kind of flavor combination that stops conversation at a summer cookout. This appetizer balances the delicate, honey-like sweetness of premium yellow-red cherries with the rich, savory punch of cured pork, creating a bite that feels both elegant and indulgent. There is something truly special about how the fire transforms the fruit, intensifying its natural sugars while the bacon adds that irresistible savory crust.

Why This Recipe is a Summer Essential

I adore this recipe because it transforms simple ingredients into a gourmet experience with minimal effort. Using the Arteflame grill adds a subtle smokiness you just cannot get in a standard oven. The flat cooktop allows the bacon to sear to golden perfection while gently warming the fruit inside, ensuring a juicy explosion in every bite. It is the ultimate low-effort, high-reward starter that looks stunning on a platter and pairs perfectly with a crisp glass of white wine.

Chef's Notes for Perfection

• Soak your toothpicks: Give them a 30-minute bath in water to prevent them from burning or turning to ash on the hot grill surface.
• Watch the heat: Utilize the outer ring of the cooktop for a moderate temperature; this renders the fat slowly without scorching the delicate fruit skin.

Swaps and Substitutions

If Rainiers are not in season, firm Bing cherries work beautifully, though they provide a slightly more tart profile. For a lighter, crispier wrapper, you can easily swap the bacon for thin slices of prosciutto.

Ingredients

• Washington Rainier Cherries: 24 fresh cherries (look for firm, large fruits).
• Smoked Bacon: 12 slices (cut in half to make 24 pieces). Thin or regular cut works best; avoid thick-cut bacon as it takes too long to crisp.
• Toothpicks: 24 wooden toothpicks (soaked in water).
• Optional Glaze: 2 tablespoons of honey or maple syrup mixed with a pinch of cayenne pepper.

Instructions

Step 1: Preparation

1. Begin by soaking your wooden toothpicks in a small bowl of water for at least 30 minutes. This prevents them from burning or catching fire when they hit the hot grill surface.
2. While the toothpicks soak, wash and dry the Rainier cherries. You can choose to pit them for easier eating, or leave the stems on for a rustic, handle-like presentation (just warn your guests about the pits!).
3. Take your bacon slices and cut them in half crosswise, creating strips that are just long enough to wrap around the circumference of a cherry once or twice.

Step 2: Assembly

1. Take a piece of the cut bacon and wrap it snugly around a cherry. Try to cover as much of the fruit's surface as possible to protect the skin from direct heat.
2. Secure the bacon in place by piercing the wrapped cherry with a soaked toothpick. Ensure the toothpick goes through both the loose end of the bacon and the cherry itself to hold everything together tightly.
3. Repeat this process until all cherries are wrapped. If you are using the optional glaze, lightly brush it over the bacon now.

Step 3: Grilling on the Arteflame

1. Fire up your Arteflame grill. You want to aim for a medium heat zone on the flat top griddle (usually the middle area of the ring).
2. Place the bacon-wrapped cherries directly onto the steel cooktop.
3. Grill for approximately 2 to 3 minutes per side. Use tongs to rotate them carefully, ensuring the bacon renders its fat and turns golden brown and crispy on all sides.
4. Once the bacon is cooked to your preference and the cherries are warm and slightly softened, remove them from the grill and let them cool for a minute before serving.

Tips

To ensure success with this recipe, the most critical step begins before you even light the grill: soaking your toothpicks. Soaking wooden skewers or toothpicks in water for at least 30 minutes prevents them from catching fire and turning to ash while on the hot flat top. When selecting your produce, look for Washington Rainier cherries that are firm and free of blemishes; these hold up better to the heat than overripe ones. If you are using the Arteflame, place these bites on the outer ring of the cooktop where the heat is moderate. This renders the bacon fat slowly, ensuring it gets crispy without burning, while the cherry warms through gently. If you notice the bacon is cooking too fast, simply slide the cherries further toward the outer edge of the grill to lower the temperature. Finally, serve them immediately. The contrast between the hot, crispy fat and the juicy, warm fruit is best experienced right off the grill.

Variations

While the classic pairing of cherry and bacon is a showstopper on its own, this recipe is incredibly versatile and welcomes creativity. If you want to add a spicy kick to cut through the richness of the bacon, try dusting the cherries with a pinch of cayenne pepper or chili flakes before wrapping them. For a creamier texture, pit the cherries and stuff a small piece of blue cheese or goat cheese inside the cavity before wrapping; the cheese will melt slightly and create a luxurious center. You can also swap the bacon for prosciutto for a thinner, crispier shell, or brush the finished bites with a balsamic glaze for an acidic punch. Here are a few ways to customize this dish:

• The Spicy Kick: Dust cherries with chili powder or Cajun seasoning before wrapping.
• Cheesy Delight: Stuff pitted cherries with goat cheese or gorgonzola.
• Sweet Glaze: Brush with maple syrup or hot honey in the last minute of grilling.
• The Italian Twist: Use prosciutto instead of smoked bacon for a lighter crisp.
• Herbal Infusion: Tuck a fresh sage leaf between the cherry and the bacon before grilling.

Best pairings

These savory-sweet bites pack a lot of flavor, so they deserve a beverage pairing that complements their intensity without overpowering them. A chilled glass of sparkling wine, Prosecco, or Champagne is an excellent choice; the bubbles and high acidity cut through the richness of the bacon fat and cleanse the palate between bites. If you prefer red wine, reach for a Pinot Noir or a Merlot—ideally one from the Washington region to stay on theme. The earthy, fruity notes of these wines mirror the flavors in the appetizer beautifully. For beer lovers, a crisp pilsner or a wheat beer with citrus notes works wonders. On the food side, these serve as a perfect precursor to grilled pork chops, cedar plank salmon, or a light summer salad with a vinaigrette dressing to balance the meal.

Conclusion

In the world of outdoor cooking, simplicity often yields the most spectacular results, and these Grilled Washington Rainier Cherries are proof of that. By taking two high-quality ingredients—fresh, seasonal produce and premium smoked bacon—and treating them with the unique searing capabilities of the Arteflame grill, you create a dish that is far greater than the sum of its parts. Whether you are hosting a formal dinner party or a casual Sunday cookout, these bite-sized treasures are guaranteed to disappear from the plate in seconds. Give this recipe a try while Rainier cherries are in season, and enjoy the explosion of sweet, salty, and smokey flavors that define the best of summer grilling. It is a quick, hassle-free recipe that delivers gourmet flavor with minimal effort.