Bacon-Wrapped Madjool Dates W/Manchego

“Give me an S, give me a T, give me an O...L...E...N. What's that spell?? The original recipe was drizzled with a fancy apple gastrique. Believe me, I tried to duplicate it and for my efforts I ended up with an odd bourbon-laced applesauce. My intentions were good but gastrique is both out of my cooking realm and comfort zone. Therefore, I simplified the recipe merely by warming honey with a splash of apple cider (agave nectar will work I'm sure) and lightly drizzled it over the dates. Another option I thought of later: use this recipe: #421812 to prepare the bacon and skip the honey drizzle entirely. Please note that I estimated the amount of all ingredients-everything was "eyeballed". Can definitely be made with vegetarian bacon.”
READY IN:
25mins
YIELD:
8 dates
UNITS:
US

Ingredients Nutrition

  • 8 madjool dates
  • 4 slices bacon, cooked but not crisply (we used a local applewood-smoked bacon)
  • 14 cup spanish manchego cheese, cut into small slices to fit inside the dates
  • 1 tablespoon honey (good quality!)
  • 1 tablespoon apple cider
  • 1 -2 tablespoon roasted hazelnuts, coarsely chopped

Directions

  1. Cut the dates open along one side and remove the pits.
  2. Stuff with the manchego cheese pieces.
  3. Cook the bacon until done but not crispy. Drain. Note: the bacon needs to pliable enough to wrap around the dates.
  4. Cut bacon strips in half crosswise and wrap half a slice around each date. Arrange the dates on a platter with the bacon ends facing down.
  5. Warm the honey and apple cider together and drizzle over the dates.
  6. Garnish with toasted hazelnuts.
  7. Serve warm or at room temperature.

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