Bacon-Wrapped Stuffed Dates

By Yankee Magazine

Oct 26 2004


Dare we say Bacon-Wrapped Stuffed Dates are a transcendent pairing: sweet and salty, crisp and creamy.


40 pieces


10 slices thick-cut bacon, sliced crosswise and lengthwise into quarters
8 ounces goat cheese, at room temperature
2 teaspoons finely chopped fresh rosemary
40 small dates, such as Deglet Nour (or Noor) variety


In a large skillet over medium heat, cook bacon partially until fat is translucent but not browned, about 4 minutes. Drain on paper towels and set aside.
In a small bowl, stir together goat cheese and rosemary. Using your fingers, pry open each date, remove the pit, and stuff the center with goat cheese.
Once you’ve stuffed all dates, wrap each one with a strip of bacon. Secure with a wooden toothpick, or place, seam side down, on a cookie sheet.
Set broiler to low and cook 3 minutes. Turn dates; then continue broiling 3—4 minutes longer, or until browned.
Drain on paper towel, cool for a few minutes, remove toothpicks, and serve warm.