Shelly's Recipe

STUFFED BACON WRAPPED DATES

Category: Cold

24 large, pitted Medjool dates (or any kind)
12 slices of bacon, each cut in half widthwise
4 oz. your choice cheese, meat, or pineapple
24 nuts of you choice (optional)
1/4 cup balsamic vinegar syrup or homemade reduction (optional)

If working with a softer cheese, allow it to soften to make it easier to manipulate. If working with a harder cheese like Manchego or Parmesan, cut the cheese into hunks just big enough to fill up the empty space in your dates.

Preheat the oven to 500 degrees. Place a sheet of parchment paper in the bottom of a baking sheet with edges. (Parchment paper is optional.)

If using nuts, stuff one almond or half a walnut or pecan into each date. Fill remaining space with cheese of your choice (you may have to slice the date open with a knife to stuff with cheese. Experiment with what works for your dates and your ingredients.)

Wrap a piece of bacon around each stuffed date. Secure bacon with a toothpick. Place dates on your prepared baking sheet. Bake until bacon is brown and crispy, about 7 minutes. Let cool slightly before serving. Top with balsamic vinegar reduction if desired (adds a nice contrast!).

Some optional favorites fillings to stuff the dates with:
Walnuts and Roquefort
Soft Goat Cheese & Almond
Cooked Spanish Chorizo
Chopped Fresh (or Canned) Pineapple
Hunks of Parmesan Cheese
Hunks of Manchego Cheese
Dried Tart Cranberries and Brie

Finish up your bacon wrapped dates with a balsamic vinegar reduction (or eat them as is).