CW Florida Quarantine Cookbook

Liza Medina | South Florida Bacon Wrapped Dates

Makes 20-24 servings

Ingredients

20 to 24 dried Medjool dates (12 to 16 ounces) 4 ounces goat cheese or blue cheese 12 to 16 ounces bacon, preferably of medium thickness

20 to 24 toasted almonds, optional Toothpicks soaked in water

Preparation

Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat to 400°F. Line a baking sheet with parchment or a silicone baking mat and set aside. Cut open the dates. Use a paring knife to cut a slit in the side of each date. Use your thumbs to open the date slightly. Remove the pits if your dates still have them inside. Stuff with goat cheese. Use a spoon to stuff a little goat cheese or blue cheese into each date. Use the back of the spoon to press the cheese into the date. If you're adding almonds, press an almond or two into the cheese. Press the date closed. Wrap the dates with bacon. Cut the strips of bacon in half crosswise. Wrap each date with a half-strip of bacon. Secure the end of the bacon with a toothpick.

Arrange the dates on the baking sheet. Place the stuffed date on its side on the baking sheet. Repeat with the remaining dates, spacing them evenly apart. Bake for 15 minutes. Bake the dates for 15 minutes. Flip and bake for 15 to 20 minutes more. Flip the dates. Keep an eye on the dates and remove from the oven as soon as the bacon is as crispy as you like it, 15 to 20 minutes more. Transfer the dates to a plate with a paper towel to drain. If the dates seem greasy, blot the sides as well as the bottoms with paper towels. Serve warm or room temperature.