I’m telling you right now: these guys are a hit. Sweet, savory, creamy, rich, BACON! I mean, c’mon.
I was inspired to make my own version of these once I tried a similar dish at the restaurant Meat & Potatoes in Pittsburgh and absolutely fell in love with the taste & texture. Seriously guys, this is the ultimate simple but oh-so-good appetizer that is dressed to impress. I’ve made them for a number of occasions and they’ve been a major success every single time–you know, when I don’t end up eating all of the ones that I bring with me to said occasion. Which may or may not have happened once or twice.
But enough of this! It’s time for the good stuff. You can make however many stuffed dates as you like, but for the sake of the recipe I’ll be making 20. Read on!
pitted medjool dates (20 or however many you’d like)
chorizo (20 small chunks or thin slices; can sub. with sausage, cured meat, etc.)
bacon (10 strips cut in half to make 20 strips)
*goat cheese (~1/4 cup, divided into 20 small chunks; can sub. with any other cheese)
*cheese is not Paleo, but goat’s cheese tends to be gentler on a dairy-sensitive digestive system; feel free to omit if avoiding dairy
- Preheat the oven to 400°.
- Make a vertical slit in each pitted date and so there’s a wide opening.
- Stuff chorizo and goat cheese inside each date to your liking, but not overflowing.
- Wrap each stuffed date with a half-strip of bacon with the ends of the bacon tucked underneath the date.
- Bake for 20 minutes or until bacon is fully cooked.
I hope you all thoroughly enjoy this super simple recipe because it is DIVINE and you deserve it. And hey, welcome to the new year!!