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Parmesan Stuffed Dates Wrapped in Bacon

Parmesan Stuffed Dates Wrapped in Bacon

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.

Parmesan Stuffed Dates Wrapped in Bacon 

Print This Recipe Total time Yield Source Inspired by Suzanne GoinPublished
Parmesan Stuffed Dates Wrapped in Bacon

Ingredients

  • 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)

Directions

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.