Bacon-Wrapped Dates, Three Ways

Bacon-Wrapped Dates Recipe

Whether your party is made up of die-hard face painters or people more interested in determining the top commercial, pretty much everyone is a fan of Super Bowl Sunday. Finding new ways to satisfy a diverse group of friends expecting the traditional more-is-more spread of wings, dips and chips can be a challenge.

Chewy dates wrapped in thick slices of uncured bacon are easy to put together assembly-line style to feed a crowd. For variety, stuff them with an array of fillings like crunchy almonds, spicy chorizo, or sharp Manchego to balance out the sweetness. If you’re running short on time, they can be quickly pan fried or baked off all at once to candied crisp. Regardless of the game’s outcome, these pig skins are sure to please everyone.

Bacon-Wrapped Dates Recipe

Bacon-Wrapped Dates, Three Ways

Ingredients:

24 pitted dates (preferably Mejdool)
8-10 sliced uncured bacon, sliced lengthwise then cut in half

For filling:
2 ounces Manchego cheese, cut in 1” batons
2 ounces chorizo, casings removed and sliced in 1” batons
8 unsalted roasted whole almonds

24 colored toothpicks, soaked in water

Bacon-Wrapped Dates Recipe

Directions:

Preheat the oven to 450 degrees. Line a ridged baking sheet with aluminum foil then set aside.

Working in groups, stuff each date with one filling then repeat with remaining fillings. Wrap a piece of bacon around the stuffed date then secure with toothpick (for easy identification use one color per filling). Place wrapped dates about 1” apart on the prepared baking sheet and set in the preheated oven.

Check after 6 minutes, turning the dates with tongs so that they brown evenly. Bake until the bacon is crisp on all sides, about 8-10 more minutes. Remove from oven then serve immediately.

Bacon-Wrapped Dates Recipe

Ana Sofia Peláez covers the spectrum of Spanish and Latin American cuisine on her blog hungrysofia.com. From the rich smells and flavors of the Cuban food she grew up with to modern Peruvian causas, hearty Brazilian feijodas and delicate Mexican flor de calabaza soup, she’s always looking for her next great meal.

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