Bacon Wrapped Dates with Goat Cheese
Back by popular demand..... You may remember a similar post I did last year about these scrumptious bites of ambrosia. Recently, I found the original recipe, which I got from my friend Libby, and made this version for the Super Bowl! Sweet and salty, creamy, crunchy and chewy, these would make the perfect finger food for you and your sweetheart!
Goat Cheese Stuffed Bacon Wrapped Dates
- 12 slices of bacon
- 24 large Medjool dates
- 3 ounces of Chevre (goat cheese)
- 1 tablespoon honey
- 1/4 cup Pecans, chopped
- 24 wooden toothpicks
- Either 1/4 cup soy sauce plus 1/2 cup loosely packed brown sugar or 1/4 cup maple syrup
Preheat the oven to 375 degrees. Slit the dates lengthwise along one side using a sharp paring knife. Gently remove the pits and discard.
Combine the cheese, chopped nuts and honey. Put 1 tsp of filling into the cavity of each date.
Cut the bacon slices in half, crosswise. Place bacon on two sheet pans and bake for about 5 minutes until no longer sticks to the pan and releases easily. cook until the edges just begin to brown and the slices are about half done. Remove the bacon from the pan while still limp. Drain on paper towels.
Wrap one slice around each date. Secure the bacon with a toothpick to keep in in place.
Mix the soy sauce and brown sugar in a small bowl. Place the wrapped dates on the rack of a broiling pan. Using a pastry brush, lightly swab the wrapped dates with the soy sauce mixture.
**Note: I used maple syrup instead of the soy sauce mixture, but they both taste great!
Bake for about 10 minutes, then remove from the oven. Turn the appetizers and brush the soy mixture on the other side. Continue to bake until your bacon wrapped date appetizers are golden brown and crispy, about 10 minutes more.
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