Bacon-wrapped dates with Parmesan from The A.O.C. Cookbook (page 21) by Suzanne Goin

View complete recipe

Ingredients

Deglet Noor dates
bacon
Show all ingredients...

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

clcorbi on May 31, 2017

Made these for book club last month and they were all devoured before the night was over. I used medjools and had no problem substituting a larger date--in fact I think they were a nice size. I also eyeballed the amount of Parmesan to stuff into each date, and only realized after that I had used a bit less than called for. This was my first foray into wrapping something in bacon, and although I wrapped each date fully, I didn't account for how the bacon would shrink as it baked. As a result, the bacon strips began to come off some of the dates, which I was able to fix with a toothpick through each one. Next time I'd wrap them in a bit of extra bacon to account for any shrinkage! I warmed them back up in a hot oven before serving which worked perfectly. These are a delicious bite, everyone seemed to enjoy them, and I'd definitely make them again.
L.Nightshade on May 23, 2017

Served these as a standing bite with cocktails before a dinner party. Mine took much longer, nearly 30 minutes, with a turnover halfway through. The last five minutes may have been overkill, but I’ve had guests who hate unrendered bacon, so I was reluctant to underdo them. I used a local, organic, uncured bacon, and I don’t know if that made a difference. I actually think these might work better with a larger date, like the medjools. Not because they needed more date flavor, but because they would have allowed for more cheese in the stuffing. Can’t go wrong with the date-cheese-bacon combination, but I think I prefer those I make stuffed with blue cheese. However, my dessert course was blue cheese, it was nice to have a different option.