Ingredients:
- 24 pitted Medjool dates, about 1 lb. (500 g)
- 2 oz. (60 g) salted Marcona almonds
- 1 lb. (500 g) bacon, each slice halved crosswise
Directions:
Preheat an oven to 425°F (220°C). Set a wire rack on a rimmed baking sheet. Line a large plate with a double layer of paper towels.
Stuff each date with 1 or 2 almonds. Lay each date on top of a bacon slice, wrap to enclose and secure with a toothpick. Place on the rack-lined baking sheet. Transfer to the oven and bake until the bacon is crisp, about 20 minutes, turning the dates over halfway through the baking time.
Transfer the dates to the paper towels to drain, then arrange on a platter. Serve immediately. Makes 24 stuffed dates.
Williams-Sonoma Kitchen
Rated 5 out of
5
by
Teal from
Great Appetizer
These are easy to make and can be prepared in advance and kept refrigerated until ready to bake. I stuff them with brie instead of the almonds.
Date published: 2014-11-26
Rated 5 out of
5
by
Maryjane218 from
Crowd pleaser!
These were a great hit at my cocktail party. They are very rich, but the almond gives them a nice counter-crunch. The sweet and salty mix is fabulous. They are easy to prepare and not to messy to cook, as items with bacon sometimes can be. Definitely a new go-to appetizer!
Date published: 2014-05-22