makes 24
24 medjool dates
12 slices streaky bacon, halved
200g linguica sausage or cooking chorizo, skins removed
1 tbsp soft cheese
manchego finely grated to make 5 tbsp
50g cooked chestnuts, crushed, plus some extra to decorate
salad leaves to decorate
250 g quince paste
1 tbsp sherry vinegar
To make the marmalade, put the quince, vinegar and a splash of water in a small pan. Simmer until melted together. Cool.
Heat the oven to 200C/400F. Mix all the stuffing ingredients together and shape into 24 balls. Open each date and remove the stone. Flatten the date by pressing slightly. Put 1 ball inside each date. The dates won’t be big enough to hold the ball but wrap with bacon and fix with a cocktail stick to hold it in. Bake for 15 minutes. Serve with the marmalade on the side and chestnuts and salad leaves to decorate.
bacon recipe source: olive magazine (@olivemagazine)
Showing posts with label medjool dates. Show all posts
Showing posts with label medjool dates. Show all posts
Wednesday, March 30, 2016
Friday, March 11, 2016
3854. BACON-WRAPPED DATES with BALSAMIC REDUCTION
12 bacon-wrapped dates
Bacon-Wrapped Dates
12 medjool dates
6 strips of bacon, cut into halves
3 ounces fresh mozzarella (or other cheese of choice)*
2-3 tablespoons brown sugar
Balsamic Reduction
10 ounces (1 cup) good-quality balsamic vinegar
Bacon-Wrapped Dates
Preheat oven to 425ºF and line a baking sheet with parchment paper.
Slice date in half without separating halves completely and remove pit. Press 1/4 ounce of cheese into the center of date. Close date and wrap tightly with a half slice of bacon. Roll in brown sugar. Place on the prepared baking sheet with bacon seam-side down and secure with a toothpick if desired. Repeat with remaining dates.
Bake in preheated oven for 10 minutes, and then flip dates, carefully pressing any loose melted cheese back into the dates as best as possible. Bake another 10-12 minutes, until bacon is crisped all around. Cool slightly and serve with balsamic reduction.
Balsamic Reduction
In a small saucepan, bring balsamic vinegar to a low boil over medium heat. Reduce heat to maintain a simmer and simmer until the vinegar has reduced to about 1/4-1/2 of the original amount, or until as thick as desired (Reduce more for drizzling and less for dipping). For me, this took about 25 minutes, although times will vary based on stove differences.
Allow to cool briefly before serving. Serve balsamic reduction in a bowl for dipping or drizzle on dates just before serving. A spoon or a pastry bag fitted with a small round tip can be used for drizzling.
bacon recipe source: Alexandra, Bright-Eyed Baker (@brighteyedbaker), January 31, 2014
Bacon-Wrapped Dates
12 medjool dates
6 strips of bacon, cut into halves
3 ounces fresh mozzarella (or other cheese of choice)*
2-3 tablespoons brown sugar
Balsamic Reduction
10 ounces (1 cup) good-quality balsamic vinegar
Bacon-Wrapped Dates
Preheat oven to 425ºF and line a baking sheet with parchment paper.
Slice date in half without separating halves completely and remove pit. Press 1/4 ounce of cheese into the center of date. Close date and wrap tightly with a half slice of bacon. Roll in brown sugar. Place on the prepared baking sheet with bacon seam-side down and secure with a toothpick if desired. Repeat with remaining dates.
Bake in preheated oven for 10 minutes, and then flip dates, carefully pressing any loose melted cheese back into the dates as best as possible. Bake another 10-12 minutes, until bacon is crisped all around. Cool slightly and serve with balsamic reduction.
Balsamic Reduction
In a small saucepan, bring balsamic vinegar to a low boil over medium heat. Reduce heat to maintain a simmer and simmer until the vinegar has reduced to about 1/4-1/2 of the original amount, or until as thick as desired (Reduce more for drizzling and less for dipping). For me, this took about 25 minutes, although times will vary based on stove differences.
Allow to cool briefly before serving. Serve balsamic reduction in a bowl for dipping or drizzle on dates just before serving. A spoon or a pastry bag fitted with a small round tip can be used for drizzling.
bacon recipe source: Alexandra, Bright-Eyed Baker (@brighteyedbaker), January 31, 2014
Sunday, January 05, 2014
3163. PRESSED STILTON, PEAR, DATE and BACON SANDWICHES
makes four sandwiches
8 slices thick cut bacon, coarsely chopped
4 teaspoons Dijon mustard
12 Medjool dates
1 Asian pear, scrubbed, cored, and sliced into 20 wedges
8 ounces Stilton or other blue cheese
4 (6-inch) pieces baguette, split in half lengthwise
Cook bacon in large skillet over
medium heat, stirring occasionally, until crisp and golden, about 8
minutes. With slotted spoon, transfer to paper towel-lined plate. Pour
rendered fat into bowl; reserve.
Spread cut side of each bottom
half of bread with 1 teaspoon mustard. With fingers, remove and discard
pits from dates. Press 3 dates onto bread (over mustard), spreading
lightly with fingertips. Divide bacon evenly among bread pieces,
sprinkling over dates. Arrange 5 pear slices over bacon, then top with 2
ounces Stilton.
Press remaining 4 baguette pieces
onto cheese, then, brush both sides of each sandwich with reserved bacon
fat. Cook sandwiches over medium heat in now empty skillet, pressing
down with spatula, until cheese begins to melt and bread is golden,
about 4 minutes per side. Serve. Alternatively, press sandwiches in a
panini press until toasted and heated through. Serve.
bacon recipe courtesy of: María del Mar Sacasa of High Heels & Frijoles, for Serious Eats, October 15, 2012
Wednesday, July 24, 2013
2998. BACON-WRAPPED DATES with MANCHEGO and ROMESCO SAUCE
yields 12-15 one-bite servings
1 (12 ounce) container Medjool dates, pitted
1 (12 ounce) container Medjool dates, pitted
1 pound thick sliced hardwood smoked bacon
1/4 pound manchego cheese
freshly cracked black pepper
romesco sauce
Pre-heat the oven to 400°F. Line a rimmed baking sheet with tin foil & set a metal cooling rack on top. Remove
the pits from the dates by making a small slice into the date with a
paring knife. Gently slide a finger in to pop out the pit &
discard. Chop a pieces of the manchego cheese large enough to stuff inside the date. Place
one stripe of bacon on a cooking board & slice into three equals
sections. Take one section & wrap around the cheese stuffed date;
Set seem side down on cooling rack. Repeat with remaining dates. Grind fresh black pepper on top of bacon wrapped dates & bake until the bacon is crisp, 20 to 30 minutes. Serve with romesco sauce or honey drizzled over the top.
bacon recipe courtesy of: Michael Norpell, for Foodista, August 13, 2011
Friday, July 06, 2012
2615. COFFEE BACON SANDWICHES
makes 8 pieces of bacon and enough spread 4 sandwiches
For the Bacon:
8 slices uncooked bacon
1/4 cup freshly ground coffee
1/4 teaspoon chili powder
2 tablespoons packed brown sugar
2 tablespoons molasses
1 tablespoon water
For the Spread:
4 ounces goat cheese
4 medjool dates, pitted and coarsely chopped
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes
For the Sandwich:
fresh baby spinach leaves
crusty, toasted bread
Lay cascading bacon slices atop one another
so that the fat is on top. Place bacon on top of a piece of plastic
wrap or brown butcher paper. In a small bowl, stir together ground
coffee, chili powder, brown sugar, molasses, and water. Spread the
mixture on top of the bacon slices, pressing with the back of a spoon.
The coffee topping will only be on the top, fatted rim of the bacon.
Wrap the bacon and coffee in the plastic wrap or butcher paper and
place in the fridge. You may want to put the mixture in a large sealable
back to prevent any leaking. Let sit for 2 hours of overnight. When ready to bake, place a rack in the
center of the oven and preheat oven to 375 degrees F. Line a baking
sheet with parchment paper and pay separate bacon slices on the paper in
a single layer. If you prefer, you can wipe some of the ground coffee
marinade off before baking. The majority of the coffee will only be on
the top layer of the bacon slice. Bake until browned and crisp, 14 to 17
minutes, or until bacon has reached your desired crispiness. Remove
from the oven, allow to drain on a piece of paper towel and assemble
goat cheese spread. To make the Spread: In a medium bowl,
place goat cheese, pitted dates, lemon zest, lemon juice, olive oil and
red pepper flakes. Use a fork to mash the ingredients together. Mash
until well incorporated. Add a touch more lemon juice or olive oil to
reach your desired consistency. Spread goat cheese mixture on buttered and toasted bread. Top with coffee bacon and fresh spinach. Serve immediately.
bacon recipe courtesy of: Joy the Baker Cookbook: 100 Simple and Comforting Recipes by Joy Wilson. Hyperion, 2012 | Joy the Baker, March 1, 2012
Thursday, February 03, 2011
2097. ESCAROLE with BACON, DATES and WARM WALNUT VINAIGRETTE
yields four servings
1 7- to 8-ounce head of escarole, coarsely torn
6 Medjool dates, halved, pitted, diced
1/2 cup walnut pieces, toasted
5 bacon slices, cut crosswise into strips
1/3 cup walnut oil or extra-virgin olive oil
1 large shallot, chopped
2 tablespoons red wine vinegar
fine sea salt
Combine escarole, dates, and walnuts in large bowl. Cook bacon in medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bacon to bowl with salad.
Discard drippings from skillet; add walnut oil. Place over low heat. Add shallot; sauté until soft, about 3 minutes. Remove skillet from heat; add vinegar and whisk to blend. Season vinaigrette with sea salt and black pepper. Gradually add warm dressing to salad, tossing to coat. Divide among plates.
bacon recipe courtesy of: Myra Goodman and Sarah LaCasse, Bon Appétit, February 2011
1 7- to 8-ounce head of escarole, coarsely torn
6 Medjool dates, halved, pitted, diced
1/2 cup walnut pieces, toasted
5 bacon slices, cut crosswise into strips
1/3 cup walnut oil or extra-virgin olive oil
1 large shallot, chopped
2 tablespoons red wine vinegar
fine sea salt
Combine escarole, dates, and walnuts in large bowl. Cook bacon in medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bacon to bowl with salad.
Discard drippings from skillet; add walnut oil. Place over low heat. Add shallot; sauté until soft, about 3 minutes. Remove skillet from heat; add vinegar and whisk to blend. Season vinaigrette with sea salt and black pepper. Gradually add warm dressing to salad, tossing to coat. Divide among plates.
bacon recipe courtesy of: Myra Goodman and Sarah LaCasse, Bon Appétit, February 2011
Sunday, November 14, 2010
2016. SEARED SEA BASS with ROASTED DATE, BACON, ALMOND and SHERRY BROTH
For the sauce:
12 pitted medjool dates, cut in half lengthwise
1 tsp canola oil
3 slices thick-cut bacon, diced
1/2 sweet onion, finely diced
1/3 cup slivered almonds, chopped
2 cloves garlic, minced
2 tbsp flat leaf parsley, minced
1/4 tsp crushed red pepper flakes
1 tbsp sherry vinegar
1 tbsp sherry (optional)
1 cup chicken or fish stock
kosher salt and freshly cracked black pepper
For the fish:
4 (4 to 6 oz) filets of sea bass or halibut
2 tbsp canola oil
kosher salt and freshly cracked black pepper
For serving:
1 crusty sourdough baguette, heated in the oven and sliced
To make the sauce: Preheat oven to 350 degrees.
Place dates onto a baking dish or sheet pan and drizzle with 1 tsp canola oil. Toss to coat. Set aside.
Add diced bacon to a large saute pan over medium-low heat. Cook bacon until most of the fat has rendered out, stirring occasionally, about 10 minutes.
After the bacon has cooked for about 5 minutes, place the prepared dates into the 350 degree oven. Roast dates for 7 minutes, then turn off oven. Leave dates in oven until ready to add to the sauce.
Once most of the fat has rendered out of the bacon, add the diced onion, a pinch of freshly cracked black pepper and crushed red pepper flakes to the saute pan. Saute onion and bacon for another 5 minutes, stirring occasionally, until the onion begins to turn translucent. Add the almonds to the pan and stir. Saute the almond-bacon mixture for another 4 to 7 minutes, stirring occasionally, until the almonds turn golden. Add the garlic to the pan and saute for 1 more minute, stirring frequently.
Deglaze the pan with the sherry and sherry vinegar, stirring to scrape up any bits stuck to the bottom of the pan. Add the stock to the pan, stir, raise the heat to medium-high and bring to a simmer. Simmer for 1 minute, stirring occasionally. Remove dates from oven and add to simmering sauce. Stir. Remove sauce from heat. Add parsley to the sauce and stir to incorporate. Taste sauce. Adjust seasonings to taste with kosher salt and freshly cracked black pepper.
To sear the fish: As soon as the dates go into the oven, place a large saute pan over medium-high heat. Preheat pan for 3 minutes. While pan is preheating, season all sides of fish with kosher salt and freshly cracked black pepper.
Add canola oil to the preheated pan, turning the pan to coat the bottom with oil. Once the oil ripples with heat, add the seasoned fish fillets to the pan, serving side-down. (Note: The first side of any meat that touches the pan will get the best sear so always place the prettier side of the meat/fish directly onto the heat first.) Sear fish for 3 to 4 minutes until a golden crust has formed on the bottom of the fish and the flesh releases itself from the pan. If the fish sticks to the pan at all and resists flipping, the fish is not ready yet. Flip and saute fish for another approximately 4 minutes or until just cooked through and opaque in the middle.
To serve: Remove fish from heat. Place 1 fillet in the middle of a large plate or bowl. Top fish with 1/4 of the sauce and serve with a couple large slices of seedy sourdough bread. Repeat plating 3 more times for a total of 4 servings.
bacon recipe courtesy of: Amanda Simpson, What We're Eating: A Food & Recipe Blog, San Diego, California
12 pitted medjool dates, cut in half lengthwise
1 tsp canola oil
3 slices thick-cut bacon, diced
1/2 sweet onion, finely diced
1/3 cup slivered almonds, chopped
2 cloves garlic, minced
2 tbsp flat leaf parsley, minced
1/4 tsp crushed red pepper flakes
1 tbsp sherry vinegar
1 tbsp sherry (optional)
1 cup chicken or fish stock
kosher salt and freshly cracked black pepper
For the fish:
4 (4 to 6 oz) filets of sea bass or halibut
2 tbsp canola oil
kosher salt and freshly cracked black pepper
For serving:
1 crusty sourdough baguette, heated in the oven and sliced
To make the sauce: Preheat oven to 350 degrees.
Place dates onto a baking dish or sheet pan and drizzle with 1 tsp canola oil. Toss to coat. Set aside.
Add diced bacon to a large saute pan over medium-low heat. Cook bacon until most of the fat has rendered out, stirring occasionally, about 10 minutes.
After the bacon has cooked for about 5 minutes, place the prepared dates into the 350 degree oven. Roast dates for 7 minutes, then turn off oven. Leave dates in oven until ready to add to the sauce.
Once most of the fat has rendered out of the bacon, add the diced onion, a pinch of freshly cracked black pepper and crushed red pepper flakes to the saute pan. Saute onion and bacon for another 5 minutes, stirring occasionally, until the onion begins to turn translucent. Add the almonds to the pan and stir. Saute the almond-bacon mixture for another 4 to 7 minutes, stirring occasionally, until the almonds turn golden. Add the garlic to the pan and saute for 1 more minute, stirring frequently.
Deglaze the pan with the sherry and sherry vinegar, stirring to scrape up any bits stuck to the bottom of the pan. Add the stock to the pan, stir, raise the heat to medium-high and bring to a simmer. Simmer for 1 minute, stirring occasionally. Remove dates from oven and add to simmering sauce. Stir. Remove sauce from heat. Add parsley to the sauce and stir to incorporate. Taste sauce. Adjust seasonings to taste with kosher salt and freshly cracked black pepper.
To sear the fish: As soon as the dates go into the oven, place a large saute pan over medium-high heat. Preheat pan for 3 minutes. While pan is preheating, season all sides of fish with kosher salt and freshly cracked black pepper.
Add canola oil to the preheated pan, turning the pan to coat the bottom with oil. Once the oil ripples with heat, add the seasoned fish fillets to the pan, serving side-down. (Note: The first side of any meat that touches the pan will get the best sear so always place the prettier side of the meat/fish directly onto the heat first.) Sear fish for 3 to 4 minutes until a golden crust has formed on the bottom of the fish and the flesh releases itself from the pan. If the fish sticks to the pan at all and resists flipping, the fish is not ready yet. Flip and saute fish for another approximately 4 minutes or until just cooked through and opaque in the middle.
To serve: Remove fish from heat. Place 1 fillet in the middle of a large plate or bowl. Top fish with 1/4 of the sauce and serve with a couple large slices of seedy sourdough bread. Repeat plating 3 more times for a total of 4 servings.
bacon recipe courtesy of: Amanda Simpson, What We're Eating: A Food & Recipe Blog, San Diego, California
Tuesday, July 07, 2009
1520. DATES wrapped in BACON with MARCONA ALMONDS
yields 4 to 6 servings
1/2 pound large Medjool dates, carefully pitted
1/2 cup Marcona almonds
1/2 pound Valdeon cheese
1/2 pound sliced bacon, each slice cut in 1/2 (roughly 4-inch lengths)
6 cups canola oil
Special equipment: 6-inch bamboo skewers
Heat canola oil in a large, heavy-bottomed pot to 475 degrees F.
Split each date in half and stuff with 1 almond and 1/2 teaspoon of Valdeon cheese, and close carefully. Lay a strip of bacon on a cutting board, place a stuffed date at the bottom of the bacon, and wrap with the bacon, making sure to pull the bacon tightly towards you while rolling. Add 3 dates onto each skewer. Carefully submerge the skewers one by one in the oil and fry until golden, about 1 minute. Remove to a plate lined with paper towels and allow to cool for a few minutes before serving.
bacon recipe courtesy of: Seamus Mullen, Food Network, 2008
1/2 pound large Medjool dates, carefully pitted
1/2 cup Marcona almonds
1/2 pound Valdeon cheese
1/2 pound sliced bacon, each slice cut in 1/2 (roughly 4-inch lengths)
6 cups canola oil
Special equipment: 6-inch bamboo skewers
Heat canola oil in a large, heavy-bottomed pot to 475 degrees F.
Split each date in half and stuff with 1 almond and 1/2 teaspoon of Valdeon cheese, and close carefully. Lay a strip of bacon on a cutting board, place a stuffed date at the bottom of the bacon, and wrap with the bacon, making sure to pull the bacon tightly towards you while rolling. Add 3 dates onto each skewer. Carefully submerge the skewers one by one in the oil and fry until golden, about 1 minute. Remove to a plate lined with paper towels and allow to cool for a few minutes before serving.
bacon recipe courtesy of: Seamus Mullen, Food Network, 2008
Tuesday, June 23, 2009
1506. LINGUICA-STUFFED MEDJOOL DATES wrapped with BACON
11 toothpicks
6 pieces of regular bacon
12 medjool dates
1 (6 oz) package linguica sausage
Preheat oven to 350 degrees. Take a small knife & cut a slit down the side of each date & remove the seed. Do not cut the date in half. Cut the sausage into 6 thin slices (maybe 1/4 inch thick). Now, you have 6 round 1/4 inch slices of sausage. Cut these in half. So, now you have 12 "slivers" of sausage. Remove 6 slices of bacon & cut them in half. Take one sliver of sausage & place it into the date. It should fit in nicely & not be to big or small (remember, you want to taste the sausage). Now, take one of half slices of bacon & wrap it around the date so that the bacon holds the sausage in the date. The bacon should wrap all the way around the date. Now stick a toothpick through Repeat this until all the dates are stuffed & wrapped. Now, place the wrapped dates on a cookie sheet & put them in the oven for 20 mins (or until the bacon looks crisp). Let them cool & enjoy.
bacon recipe courtesy of: Group Recipes: Food Social Network
6 pieces of regular bacon
12 medjool dates
1 (6 oz) package linguica sausage
Preheat oven to 350 degrees. Take a small knife & cut a slit down the side of each date & remove the seed. Do not cut the date in half. Cut the sausage into 6 thin slices (maybe 1/4 inch thick). Now, you have 6 round 1/4 inch slices of sausage. Cut these in half. So, now you have 12 "slivers" of sausage. Remove 6 slices of bacon & cut them in half. Take one sliver of sausage & place it into the date. It should fit in nicely & not be to big or small (remember, you want to taste the sausage). Now, take one of half slices of bacon & wrap it around the date so that the bacon holds the sausage in the date. The bacon should wrap all the way around the date. Now stick a toothpick through Repeat this until all the dates are stuffed & wrapped. Now, place the wrapped dates on a cookie sheet & put them in the oven for 20 mins (or until the bacon looks crisp). Let them cool & enjoy.
bacon recipe courtesy of: Group Recipes: Food Social Network
Saturday, June 20, 2009
1503. PARMESAN-STUFFED DATES wrapped in BACON
makes 6 hors d'oeuvre servings
18 (1- by 1/4-inch) sticks Parmigiano-Reggiano (from a 1/2-lb piece)
18 pitted dates (preferably Medjool)
6 bacon slices, cut crosswise into thirds
Special equipment: 18 wooden picks
Put oven rack in middle position and preheat oven to 450°F.
Stuff 1 piece of cheese into each date, then wrap 1 piece of bacon around each date, securing it with a pick. Arrange dates 1 inch apart in a shallow baking pan.
Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper bag or parchment. Serve immediately.
bacon recipe courtesy of: Gourmet, October 2005
18 (1- by 1/4-inch) sticks Parmigiano-Reggiano (from a 1/2-lb piece)
18 pitted dates (preferably Medjool)
6 bacon slices, cut crosswise into thirds
Special equipment: 18 wooden picks
Put oven rack in middle position and preheat oven to 450°F.
Stuff 1 piece of cheese into each date, then wrap 1 piece of bacon around each date, securing it with a pick. Arrange dates 1 inch apart in a shallow baking pan.
Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper bag or parchment. Serve immediately.
bacon recipe courtesy of: Gourmet, October 2005
Monday, May 04, 2009
1456. ASIAGO-STUFFED DATES with BACON and SMOKED PAPRIKA
makes 12
12 Medjool dates
12 1 1/2 x 1/4 x 1/4-inch pieces Asiago, Manchego, or pecorino cheese
4 slices applewood-smoked bacon, each cut crosswise into 3 pieces
smoked paprika*
Preheat oven to 425°F. Using small knife, make small cut in side of each date; remove pit. Insert 1 piece of cheese into each date. Brush bacon slices generously on 1 side with smoked paprika. Wrap each date with 1 piece of bacon, with paprika side against date. Secure bacon with toothpick. Arrange dates on rimmed baking sheet. Roast until bacon is browned on bottom, about 6 minutes. Turn dates; roast until bacon is cooked, about 6 minutes longer. Transfer to plate; cool slightly. Remove toothpicks.
bacon recipe courtesy of: Jeanne Thiel Kelley, Bon Appétit, May 2009
12 Medjool dates
12 1 1/2 x 1/4 x 1/4-inch pieces Asiago, Manchego, or pecorino cheese
4 slices applewood-smoked bacon, each cut crosswise into 3 pieces
smoked paprika*
Preheat oven to 425°F. Using small knife, make small cut in side of each date; remove pit. Insert 1 piece of cheese into each date. Brush bacon slices generously on 1 side with smoked paprika. Wrap each date with 1 piece of bacon, with paprika side against date. Secure bacon with toothpick. Arrange dates on rimmed baking sheet. Roast until bacon is browned on bottom, about 6 minutes. Turn dates; roast until bacon is cooked, about 6 minutes longer. Transfer to plate; cool slightly. Remove toothpicks.
bacon recipe courtesy of: Jeanne Thiel Kelley, Bon Appétit, May 2009
Friday, November 21, 2008
1292. BACON-WRAPPED MANCHEGO-STUFFED DATES
makes 12 hors d'oeuvres
12 medjool dates
12 1/2-inch cubes manchego cheese
6 pieces uncured bacon, cut in half
Preheat broiler. Make a slit in the side of each date and remove the pit. Place a piece of cheese in the cavity of each date and wrap each date with a piece of bacon.
Arrange dates on a baking sheet and broil for 4 to 6 minutes. Turn dates and broil for another 4 minutes, until bacon is crisp and cooked through. Serve immediately.
courtesy of: Whole Foods Market
12 medjool dates
12 1/2-inch cubes manchego cheese
6 pieces uncured bacon, cut in half
Preheat broiler. Make a slit in the side of each date and remove the pit. Place a piece of cheese in the cavity of each date and wrap each date with a piece of bacon.
Arrange dates on a baking sheet and broil for 4 to 6 minutes. Turn dates and broil for another 4 minutes, until bacon is crisp and cooked through. Serve immediately.
courtesy of: Whole Foods Market
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