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Bacon-wrapped Dates . . . a nice addition to a charcuterie board

We included Bacon-wrapped Dates on a  French-inspired charcuterie board recently. This recipe heralds back to our days of catering — these dates were always a hit! One gentleman even said, "I don't like dates, but I love these! By the way, that's Dattes avec du Bacon in French.


Here we are in front of the charcuterie board. 

Bacon-wrapped Dates Yield: 30 appetizers

1  8-oz. box pitted dates

30 pecan quarters or halves, depending on cavity size of the dates

10 to 12 slices bacon – cut each slice in thirds & allow to come to room temperature

1.   Stuff each date with pecan quarter.  

2.   Wrap each stuffed date with 1/3 slice of bacon--lapped to hold in place; secure with a toothpick if preferrred.

3.   Place on parchment lined baking sheet (seam side down). 

As I assembled the dates, I put them on the tray. However, I did space them out so they were not touching prior to baking. I generally make them ahead, cover and refrigerate and then bake at the last minute. 

4.   Bake in a preheated  400° F. oven  for 12 to 15 minutes; can be turned to crisp bacon as needed. 

5.   Drain on a wire rack and serve warm or at room temperature. 


Recipe without photos . . .

Bacon-wrapped Dates Yield: 30 appetizers

1  8-oz. box pitted dates

30 pecan quarters or halves, depending on cavity size of the dates

10 to 12 slices bacon – cut each slice in thirds & allow to come to room temperature

 

1.   Stuff each date with pecan quarter.  

2.   Wrap each stuffed date with 1/3 slice of bacon--lapped to hold in place; secure with a toothpick if preferrred.

3.   Place on parchment lined baking sheet (seam side down) 

4.   Bake in a preheated  400° F. oven  for 12 to 15 minutes; can be turned to crisp bacon as needed. 

5.   Drain on a wire rack and serve warm or at room temperature. 

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