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Butterfly each apricot, cutting almost through each one. Or peel apart using fingers.
Combine cream cheese, thyme, and black pepper in small bowl. Place a spoonful of cream cheese mixture on each cut apricot.
In large skillet on medium high-heat cook bacon for 2 minutes on each side. Do not cook until crispy.
Roll each apricot in a strip of bacon- or half strip depending on how long the pieces are. Secure with plain wooden toothpicks.
Heat skillet to medium-low. Gently place wrapped apricots in pan and cook until bacon is crispy, rotating if needed. Do not overcook. Serve immediately while filling is still warm.