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Bacon Wrapped Dates Stuffed w/ Manchego




Source of Recipe


My version of an internet recipe


Recipe Introduction


I was testing these for when Stephanie and Gary come to visit. We had something similar in a restaurant in Jacksonville and all four of us loved them. I tried them with both regular and Benton’s bacon. We decided that the Benton’s really overpowered the other flavors and that regular bacon was best. The other thing that I thought was that a whole slice of bacon was too much. In the original directions you are supposed to wrap the bacon around the date and make a half turn half way through the slice and continue to wrap until the bacon completely covered the date. That was just too much bacon. So when I do it, I’m going to just wrap one piece all the way around the date and cut off the excess. The original recipe also calls for ham to be stuffed into the dates. I didn't bother with that step. Maybe next time.
Make sure to use big, fat, moist Medjool dates – Fresh Market has them in bulk in the produce section and you can pick each one out. I would make 3-4 per person. Make the sauce first. It is really delicious – but use sparingly. You can make the sauce the day before and reheat and you can put the dates together a few hours early – just cover and refrigerate.


Recipe Link: http://www.naturallyloriel.com/bacon-wrapped-dates-stuffed-manchego-cheese-serrano-ham-fried-coconut-oil/

List of Ingredients




DATES:
Medjool dates, pitted
Bacon, NOT thick sliced
Manchego cheese, cut into small pieces
Oil for frying

HONEY-BALSAMIC GLAZE:
1/4 c. honey
1/4 c. balsamic vinegar
1 t. Dijon mustard


Recipe



Heat oil to 340-350F. Stuff dates w/ cheese. Press to close. Roll the bacon around each date. This is where I will only use about 1/2 slice of bacon instead of the entire slice. I had no problem with the bacon sticking to itself – you might need to use a toothpick.

Fry until bacon is crisp and browned, turning over once – about 5 minutes total. Drain on a paper towel.

HONEY-BALSAMIC GLAZE:
Combine ingredients in a small, shallow pan on high heat. Once it is boiling, reduce to a simmer and stir until sauce becomes syrupy (5-8 minutes after boiling point). While still warm, drizzle sauce over fried dates.