Bacon Wrapped Dates
From the Honeymoon Kitchen
How good are bacon wrapped dates? I’ll be the first to admit they’ve become slightly overdone, but I’m still not sick of them. We order them at tapas restaurants, gobble them down at other people’s parties, and serve them at quite a few of our own. And the other night, we made them for dinner. Yes, you read that correctly. They were our dinner. As in the entree. As I mentioned the other day, we received a plethora of olive oils as Christmas gifts, and decided to replace our dinner one night with an elaborate olive oil tasting. But since even we couldn’t justify bread and oil as dinner, we added an appetizer to make ourselves feel better…yes, we have our own brand of logic in the HMK. Which is precisely what I love about it!
- 12 Medjool dates (I know they’re expensive, but they really should be Medjool – they’re super meaty and sweet and perfect for this dish)
- 12 whole, unsalted almonds
- 6 slices bacon
- 1 jar red pepper jelly (probably available near all the other jelly flavors)
- Preheat oven to 350.
- Use a paring knife to slice a slit in each date.
- Reach into the date, being careful not to tear it open more than necessary, and pull out the pit.
- Replace each pit with an almond, and squeeze the date shut.
- Cut bacon slices in half to form 12 shorter slices.
- Wrap each date with a half slice of bacon and place on a baking sheet, seam down.
- Bake at 350 degrees for 20-25 minutes, or until bacon appears crispy.
- While dates are cooking, warm the jelly in a small sauce pan over low heat until thin enough to pour onto a platter.
- To serve, pour jelly onto a platter and place dates on top of jelly.
Makes 12 pieces.