Their bite-sized nature makes them an ideal poppable appetizer. Just remove the pit and they become the perfect carrier for a filling... wrap 'em in bacon and...well, you know, the saying... bacon makes everything better!
There are endless ways to stuff dates. In my opinion, the key is to keep in mind their sweetness and their soft texture. Complement that sweetness with anything tangy, savory, spicy. Contrast their texture with something crunchy or crispy.
Here are a couple of suggested options as thought starters:
Variation 1: Bittersweet chocolate, marcona almond, sea salt, and jalapeno pepper, wrapped with bacon.
This is my favorite as I think it touches on just about every sensory experience you can have! Just think: slightly bitter, deep flavor of chocolate, crunch of the almond, saltiness of...well the salt, of course...spicy, fresh bite of the jalapeno and the smoky, savory bacon! It may sound like a strange combo but take the leap of faith and just try it.
 |
| After pitting the date, stuff it with a marcona almond, a chard of bittersweet chocolate, generous sprinkle of sea salt, and top with a sliver of jalepeno |
 |
| Wrap 'em up.... in BACON! Secure with a toothpick. |
 |
| Bake at 375F for 15-20mins or until bacon is nice and crispy. |
Variation 2: Spanish Chorizo (spicy and savory), wrapped in bacon (smoked and savory)
 |
| Again, just cut into the date and remove the pit. Stuff with a sliver of Spanish chorizo and wrap in bacon. |
 |
| You know the drill.... Bake at 375F for 15-20mins or until bacon is crispy. |
Variation 3: Goat Cheese stuffed, topped with toasted panko
Again, balance the sweet softness of the date with tangy, creamy goat cheese. The panko adds just the right bit of crunch for an interesting texture.
Pictures to come!!!
No comments:
Post a Comment