For our All The Best 30th anniversary party in the Summerhill store last Saturday we revisited recipes for party snacks that were super popular in the 1980s. What a success! There were devilled eggs, mini pecan-coated chèvre cheese balls, avocado cream crostini topped with grilled shrimp… and they all disappeared in a flash. However the hit of the party (in addition to our super-delicious layered chocolate anniversary cake) were the bacon wrapped stuffed Medjool dates.
Here is Chef Nicole’s recipe…
Bacon-Wrapped Stuffed Medjool Dates
- 12 Medjool dates
- 6 slices back bacon
- cheese and nut stuffing (see below)
Slit date lengthwise and remove pits.
Partially cook bacon. Cut each slice in half, drain on paper towel and set aside.
Place about a teaspoon (5 ml) Cheese Nut Stuffing in each date. Bring edges of date together to enclose stuffing and wrap in a piece of bacon. Arrange on a baking sheet.
Just before serving, place prepared baking sheet in a preheated 350° F (180° C) oven until dates are heated through and bacon is crisped, 8-10 minutes. Serve warm.
Cheese Nut Stuffing
- 2 ozs (50g) Padano cheese, coarsely grated
- 2 ozs (50 g) toasted almonds, coarsely grated
- 1 tbsp (15 ml) fresh mint, finely slivered
- 2 tbsp (30 ml) fresh flat leaf parsley, finely slivered
- 1 clove garlic, rasped
- ½ tsp (2 ml) grated orange zest
- Sea salt
In a small bowl, combine ingredients.
All the best,
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