Owner and Chef Maggie Norris shares a recipe for stuffed dates for a delightful appetizer.
• 16 Medjool dates, pitted
• 16 almonds
• 1/4 cup Manchego, cut into 1/4” batons
• 6 slices of bacon, cut into thirds
Preheat the oven to 400 degrees.
Cut a lengthwise slit in the dates.
Stuff each one with an almond and one baton of cheese.
Pinch the date closed.
Wrap each date tightly with a piece of bacon and secure with a toothpick.
Place on a baking sheet lined with parchment paper.
Bake the dates for about 20 minutes, turning after about 10 minutes.
The bacon should be brown and crisp.
Dates can be served warm or at room temperature.