This was a fabulous appetizer our sister Mary made last Thanksgiving that I thought I’d share. She didn’t stuff them with cheese, but I know this couldn’t hurt (in fact, I think my preference would be for goat cheese). This recipe is from epicurious.com.
Parmesan-Stuffed Dates Wrapped in Bacon
- 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
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.