Ever since we realized how easy these bacon-wrapped dates are to make, they've been a picnic staple. Sarah Gim has had other versions at restaurants in L.A., but there's really no reason not to make them at home. As with any recipe with very few ingredients, it's crucial to not skimp. Get moist, plump dates with no cracks in the skin and pit them yourself by making a small slit with a paring knife. I'm fond of medjool dates, and they're widely available and usually a pretty decent size. As for bacon, just try to avoid anything sliced too thickly, as it will be more difficult to wrap around the dates. For the version you see above, each date was wrapped in half a slice of bacon and baked in a foil lined sheet pan at 350º for about 15 minutes, or until the bacon rendered much of its fat and began to crisp up. By that time the dates will have softened into a sugary paste, perfectly suited to the salty crunch of the bacon. Sometimes toothpicks are necessary to hold the bacon in place. They make serving these gems easier on a picnic, too. As for stuffing them, I didn't. But you can. Slivers of garlic work great, as do almonds, or Parmesan cheese, says Sarah.
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Reader Comments (Page 1 of 1)
7-13-2006 @ 3:36PM
olee said...
Had them at Jarnac stuffed with a nice spanish blue cheese and drizzled with a balsamic reduction. Mmm good.
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7-21-2006 @ 11:07AM
Judy Marshall said...
I use a recipe something like this except I buy pitted dates, stuff each with a spiced pecan. These are even good cold!!
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