Write a Review
Prep Time: 20 minutes
Cook Time: 20 minutes
This simple starter combines sweet, salty and savory flavors in one delicious bite. Use regular-cut, not thick-cut, bacon to ensure the bacon and dates cook evenly.
- Printer Friendly Version
- 24 pitted Medjool dates, about 1 lb. (500 g)
- 2 oz. (60 g) salted Marcona almonds
- 1 lb. (500 g) bacon, each slice halved crosswise
Wine PairingThis pairs well with rich, full-bodied white wines like the Keswick Vineyards Estate Reserve Viognier, Monticello from our Wine Club.
Directions:Preheat an oven to 425°F (220°C). Set a wire rack on a rimmed baking sheet. Line a large plate with a double layer of paper towels.
Stuff each date with 1 or 2 almonds. Lay each date on top of a bacon slice, wrap to enclose and secure with a toothpick. Place on the rack-lined baking sheet. Transfer to the oven and bake until the bacon is crisp, about 20 minutes, turning the dates over halfway through the baking time.
Transfer the dates to the paper towels to drain, then arrange on a platter. Serve immediately. Makes 24 stuffed dates.