Bacon and Cheese-Stuffed Dates
- Makes: 24 servings
- Prep 25 mins
- Bake 5 mins
bacon, crisp-cooked, drained, and finely crumbled, or 1/4 cup chopped prosciutto (2 ounces)
thinly sliced green onion (2)
crumbled blue cheese (2 ounces)
cream cheese, softened
ground black pepper
Medjool dates (about 16 ounces unpitted)
- Preheat oven to 350F. In a medium bowl stir together bacon, green onions, and garlic. Add blue cheese, cream cheese, mustard, and pepper to bacon mixture. Stir to combine.
- Using a sharp knife, make a lengthwise slit in each date. Spread each date open slightly. Remove pits. Fill each date with a rounded teaspoon of the bacon mixture. Place dates filling sides up on a baking sheet. Bake, uncovered in the preheated oven for 5 to 8 minutes or until heated through. Serve warm. Makes 24 appetizers.
Make Ahead Tip
- Prepare as above, except do not bake the dates. Place stuffed dates in an airtight container, cover, and chill for up to 24 hours. Bake as directed just before serving.
(Bacon and Cheese-Stuffed Dates)Servings Per Recipe 24, sodium (mg) 66, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 4, pro. (g) 2, Thiamin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Fat, total (g) 2, vit. A (IU) 97, Niacin (mg) 0, carb. (g) 18, Riboflavin (mg) 0, Monosaturated fat (g) 1, chol. (mg) 6, calcium (mg) 30, sat. fat (g) 1, iron (mg) 0, Potassium (mg) 184, fiber (g) 2, cal. (kcal) 91, sugar (g) 16