Goat cheese stuffed dates wrapped in basil and bacon. Drool. Probably one of the best things I have eaten in 2011.
I made these babies as part of a fall appetizer class at work. I wouldn’t say they are “healthy” per se, but they are so easy to make and everyone at your next holiday party won’t be able to stop raving about them!
Goat Cheese Stuffed Dates
gluten-free, grain-free, soy-free, peanut-free, tree nut-free, seed-free, sugar-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free
- 16-20 Medjool dates, pitted
- 1 small package of garlic and herb goat cheese
- 16-20 fresh Basil leaves
- 8-10 slices of bacon (or prosciutto) sliced in half lengthwise to make 16-20 pieces
Preheat oven to 375*F. Line a large baking sheet with foil to avoid messy clean-up. If dates have pit, remove pit using your fingers (it is ok if the date doesn’t stay in tact, you can reassemble it later). Fill each date with a heaping tablespoon of goat cheese. Wrap each date in a basil leaf followed by a slice of bacon. Arrange on baking sheet and bake for 7 minutes. Flip over and bake another 7-10 minutes until bacon is crispy. Place dates on paper towels to cool to soak up unwanted grease. Serve with toothpicks as delicious gourmet appetizers! You can easily forgo the goat cheese and stuff the dates with almonds for a Paleo-friendly alternative.
And finally, some Halloween pictures that are WAY overdue…
I went as a Viking and Will as Tony Stark from Ironman. Classic.
Cheers! The massive beers from Uberstein’s in Wrigleyville went perfect with my Viking look don’t you think?
Happy belated Halloween! Go Bears!