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Bacon Wrapped Dates

What’s crispy, savory and will have your guests and family clearing their plates? Though small, these Chorizo Stuffed Bacon Wrapped Dates are an appetizer that packs a huge flavor punch—perfect for any weeknight dinner or a special holiday gathering.

 INGREDIENTS

  • 24 Pitted Medjool dates
  • 1 lb. Mexican chorizo sausage
  • 12 Slices thick cut bacon, cut in half 
  • Romesco sauce (see recipe below) 
  • Parsley, chopped
  • Almonds, sliced and toasted

DIRECTIONS

  1. Using a small knife, make a slit down one side of the date, from top to bottom. Gently pry each date open. 
  1. Roll chorizo into small balls, approximately .5 ounce each (about the size of a cherry tomato). Stuff each date with one ball of chorizo and set aside.
  1. Cut the bacon strips in half to make two equal length pieces. Wrap each stuffed date with one of the halved bacon slices. Pick with a toothpick at the seam. If you don’t have toothpicks, lay seam side down.
  1. Place on a sprayed cookie sheet or casserole dish. Bake at 375 degrees until the bacon is crisp and the chorizo begins to release its fat, approximately 12-14 minutes.  
  1. Move dates to a paper towel-lined plate.
  1. Heat the romesco sauce on low until warmed through.  
  2. Spread warm romesco sauce on the bottom of your serving dish. Place the dates in the sauce.
  1. Garnish with chopped parsley and toasted almond slices.

TIP: A crusty loaf of baguette would be nice with this, as well!

 

ROMESCO SAUCE

Servings: 1 1/2 cups

INGREDIENTS

  • 1 Large roasted red bell pepper (peeled and seeded)
  • 1 Garlic clove (smashed)
  • 1/2 cup Slivered almonds (toasted)
  • 1/4 cup Tomato purée
  • 2 tbsp. Flat-leaf parsley (chopped)
  • 2 tbsp. Sherry vinegar
  • 1 tsp. Smoked paprika
  • 1/2 tsp. Cayenne pepper
  • 1/2 cup Extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper

DIRECTIONS

  1. Pulse first 8 ingredients in a food processor until very finely chopped. 
  1. With motor running, slowly add oil; process until smooth.
  1. Season with salt and pepper. 
  1. Cover and chill.

TIP: Make it ahead! Romesco can be made one week ahead of time.

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