Bacon Babe here with a must make recipe: This is pretty much the perfect bite — you’ve got sweet, you’ve got savory, you’ve got spicy, you’ve got a winner! Once again, inspiration comes from Toro Bravo, my favorite cookbook…this would make a phenomenal gift for any of your foodie friends and family.
Anytime there’s a “surprise inside,” I’m a happy girl– from Cracker Jax to marcona almonds inside that juicy, savory bacon wrapped date. Oh, and don’t forget the cheese inside too. My spin on this recipe calls for a tiny bit of Manchego cheese, which is a buttery cheese made from sheep’s milk and produced in the La Mancha region of Spain, (which is also home to Don Quixote, for all you history buffs!)
The real pop of flavor comes from pimentón, which is smoked, Spanish paprika.
When you’re wrapping the dates, you can usually do use 1/2 a slice per date– but make sure you cut it on the bias and you overlap a bit or the bacon will shrink up when cooking and come undone. I use Applewood smoked (thinner sliced) bacon for this recipe. (Smithfield is my fave!)
When you buy dates, make sure they’re Medjool dates. Look for ones soft to the touch. If they’re dry, they are harder and not awesome. As soon as you open the date (and remove the pit!) they’ll start drying out, so immediately stuff them, wrap them and get them into the pan! You want to make sure the bacon is cooked through– almost to the burning point, so they’re really dark and luscious! I promise, they’ll be the hit of the party.