Bacon-wrapped Medjool Dates Recipe
Spanish almonds, goat cheese, Spanish chorizo, harissa aioli, smoked truffle honey
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Ingredients
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Filling
Wrapping
Harissa Aioli
Drizzle
Method
Preparation of Filling
- 1
Prepare the Medjool Dates
Preheat your oven to 375°F (190°C). Slice each Medjool date lengthwise on one side, being careful not to cut all the way through. Remove the pit.
- 2
Stuff the Dates
Insert one Spanish almond and a small amount of goat cheese into each date, then gently close them.
- 3
Prepare the Chorizo
Dice the Spanish chorizo into small cubes, approximately 1/2 inch in size.
Wrapping and Baking
- 4
Wrap with Bacon
Take one slice of bacon and wrap it around each stuffed date, securing it with a toothpick if necessary.
- 5
Arrange on Baking Sheet
Place the bacon-wrapped dates on a baking sheet lined with parchment paper.
- 6
Bake the Dates
Bake in the preheated oven for about 20-25 minutes, or until the bacon is crispy. Flip the dates halfway through cooking for even crispness.
Making Harissa Aioli
- 7
Combine Ingredients
In a small bowl, mix together the mayonnaise, harissa paste, lemon juice, and minced garlic until well combined.
- 8
Chill
Cover and refrigerate the aioli until the dates are ready to serve.
