Bacon-Wrapped Dates with Parmesan
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Credit: The A.O.C Cookbook (Knopf, 2013), by Suzanne Goin
The National Culinary Review, January 2014
Ingredients
24 Deglet Noor dates, pitted
¼ lb. Parmigiano-Reggiano
24 (3-inch) strips very thinly sliced bacon
5 flat-leaf parsley leaves
Instructions
Method: Preheat oven to 400ºF. With paring knife, cut small slit across length of each date. Cut cheese into 2/3-inch x ¼-inch rectangles. Insert piece of cheese into each date. Lay strips of bacon on work surface. Place 1 date at end of each bacon strip; carefully roll dates along bacon strips, wrapping tightly. Place bacon-wrapped dates on roasting rack on baking sheet; roast for 10-15 minutes, until goldenbrown with a crispy outside. Arrange dates in bowl with parsley leaves.
Yield
24 pieces
Tags
Appetizer, Pork, The National Culinary Review
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