Bacon-Wrapped Blue Cheese Dates
Large bowl
Sheet pan lined with parchment
1.
Preheat oven to 375ºF. Line a sheet pan with parchment paper.
2.
Cut each slice of bacon in half vertically, then again horizontally, so you have four strips per slice. Set aside.
3.
In a large bowl, combine the cheeses, heavy cream, and pistachios. Carefully open each date like a book and fill the cavity with about a teaspoon of the cheese mixture. Wrap each date with a strip of bacon and secure it with a toothpick. Place the wrapped dates on the prepared sheet pan.
4.
Roast for eight minutes, then remove from the oven and flip each date. Continue roasting for an additional four minutes, or until the bacon is crispy on both sides. Remove from the oven, drizzle with balsamic vinegar, and serve immediately.
Ingredients
- 24 Medjool dates, pitted
- 6 slices of bacon
- 3 ounces of soft, creamy blue cheese, like Cambozola
- 3 ounces of crumbly blue cheese, like Roquefort
- 2 tablespoons of heavy cream
- 3 ounces chopped pistachios, or another nut of your choice
- Balsamic vinegar to drizzle at the end
Cook's Notes
Anything wrapped in bacon is good in my book. These bite-sized hors d’œuvres pack a punch, hitting all notes of sweet, salt, fat, acid, and umami, like hitting the dopamine jackpot.
Medjool dates are stuffed with two types of blue cheese and chopped nuts, wrapped in bacon, roasted in the oven, and splashed with balsamic vinegar. This is a simple recipe that packs a lot of flavor.
Serve these as hors d’œuvres to get your party started, they are pretty tasty with a glass of our Gentleman Farmer Napa Valley Chardonnay.