Roasted Dates With Parmesan And Bacon
These bacon-wrapped cheese-stuffed dates are a delightful combination of sweet, salty, and savory flavors. The creamy Parmigiano-Reggiano and cream cheese filling adds richness to the luscious Medjool dates, which are then enveloped in crispy lean bacon. Perfect as an elegant appetizer or a tasty snack, these irresistible bites will surely impress your guests.
— Constant Cookbook
Ingredients
- 1/4 lb. Parmigiano-Reggiano cheese, coarsely grated
- 2 Tbs. cream cheese, at room temperature
- 18 dates, preferably Medjool, pitted
- 6 lean bacon slices, each cut crosswise into 3 pieces
Instructions
- <b>Prepare the filling</b>
- Preheat an oven to 400&#176;F and place a baking sheet in it to heat.
- In a small bowl, combine the Parmigiano-Reggiano and cream cheese and stir until smooth.
- <b>Fill the dates</b>
- Using a sharp knife, slice each date along one side to make a pocket and insert 1 to 2 tsp. of the cheese filling. Wrap a piece of bacon around each stuffed date. The bacon should cover the opening in the date and overlap slightly. Secure the dates with small wooden skewers or toothpicks. (The dates may be refrigerated overnight; return to room temperature about 15 minutes before roasting.)
- <b>Roast the dates</b>
- Using tongs, place the dates on the hot baking sheet. Roast until the bacon is crisp, 15 to 20 minutes. Transfer to a platter and serve immediately. Makes 18 dates.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Small Plates,</i> by Brigit L. Binns (Oxmoor House, 2007).
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