Sweet & Savory Bacon Wrapped Dates

Heyya Peeps!

Today, because I love you, I’m gonna share my numero-uno, all-time favorite, git ‘er done grilled apptizer…Sweet & Savory Bacon Wrapped Dates.

I make these fairly often and I’ve had lots of folks tell me that they “weren’t fans of” bleu cheeses, or dates, or both…but I’ve never had a single person, who tried one, not come back for more.

Not one. T

here’s something about this recipe that results in a final tidbit that is truely more than the sum of its parts. The three distinct flavors meld into something completely unique…and awesome.

And, c’mon…everything tastes better with bacon, right?

Be warned, we serve these babies while the pig or lamb is roasting, and they go fast!

Sweet & Savory Bacon Wrapped Dates

1 lb thick-sliced bacon, cut in half
1 lb pitted dates (small)
4 ounces gorgonzola cheese, or your favorite bleu.
32 toothpicks

Slice dates up one side, and open them up. Pinch off a marble-sized piece of cheese, and place it into the center of the date. Kitchen shears work great for this!

Close the halves of the dates, and wrap a half-slice of bacon around the outside, secure with a toothpick.

Lay a single sheet of foil over La Caja China grill grates, and add the wraps in a single layer. This keeps the dripping grease from starting an inferno. I usually cut a few small slits in the foil, and then cover everything with an inverted turkey pan to catch a little smoke flavor.

Oh, and a few apple wood-chips on the fire is mighty nice, too.

Grill until bacon starts to crisp, then flip each wrap over. I pair of long tongs is invaluable here.

When the second side is crisped, remove the whole rack to a platter lined with paper towels, allow to cool slightly, and then get the heck outta the way, ‘cause folks will trample you to get them!

– Perry

PS – If you’re one one those people who won’t grill just because there’s a little monsoon or blizzard activity outside (it’s okay, we still love you)…preheat your oven to 350, place a rack (like a cookie-cooling rack) on a foil-lined cookie sheet, arrange wraps evenly, and roast until bacon looks crispy.

Remove the whole rack to a platter lined with paper towels and cool 10-15 minutes before serving. Almost as good.

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