Suzanne Goin serves a version these sweet, salty, and smoky Parmesan Stuffed Dates Wrapped in Bacon her Los Angeles restaurant A.O.C. Each bite delivers a huge flavor bomb. They’re easy to make and completely irresistible.
- 12 large Medjol dates
- 60–72 lightly toasted pine nuts
- 4 ounce Parmesan cheese (in one large block)
- 4 slice extra-thick bacon (cut in thirds crosswise, making 12 sections)
Put oven rack in middle position and preheat oven to 450°F.
Using a small paring knife, cut a small slit across the length of each date. Gently pull each date apart; remove and discard pits. Place 5 or 6 pine nuts into the bottom of each cavity, depending on size.
Using a very sharp chef’s knife, cut the Parmesan into approximately 1‑inch-by-¼-inch-by-¼-inch batons. Place a baton into each of the dates. Press the cheese well into each date and close the opening, returning the date to its original shape as much as possible. Wrap 1 piece of bacon around each date keeping the slit facing upwards and the bacon seam at the bottom; then secure each it with a pick. Arrange dates, seam side down, 1 inch apart in a shallow baking pan.
Bake 4 or 5 minutes, then turn or tip each date slightly to prevent sticking and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper towel-lined plate, allowing them to cool slightly before serving.