bacon-wrapped-dates

If you're sensing a theme, let me clarify that I have been making these little treats for a while now, but haven't blogged about them for some reason. Selfishness, perhaps? No. Barring a shortage of the plump, sweet and chewy fruit in the U.S, I'm likely to be able to have these any time I want. Shortage of bacon? God forbid. Let us never speak of it again. 

No, I guess the absence of bacon-wrapped dates from Knives & Corks can be chalked up to sheer busyness. But, I digress...

These are nothing more than a delectable treat. I make them once every couple of weeks when we have a night at home. They would also make a great party finger food, as they are AMAZING and also very easy and quick to make. 


Here's what you'll need:

Toothpicks

Dates, preferable Medjool, organic and pitted

Bacon

Plain Greek Yogurt for dipping (optional)


Instructions:

Preheat oven to 400 degrees.

If you don't have pitted dates, I highly recommend pitting them yourself. It makes for a much more enjoyable (and less dentally dangerous) noshing experience. 

Cut bacon strips down so they wrap completely around the date just once. Multiple layers will keep the bacon from getting crispy in the oven. 

Secure the bacon with a toothpick and place bacon-wrapped dates on a baking sheet.

Place in oven and bake for about 10 minutes, until bacon has reached desired crispness. 

Let cool (oh, goodness, let them cool--I learned that the hard way) for 5 minutes. As a matter of fact, yes, that WILL be the LONGEST 5 minutes of your life. 

Serve with Greek yogurt for dipping, or just shove them in your mouth sans yogurt as fast as you can. 

 

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