Source: Midwest Living


Recipe Summary

35 mins
24 appetizers


Ingredient Checklist


For Sauce:
  • In a large skillet, cook and stir shallot in hot oil over medium heat for 1 minute or until tender, but not brown. Add chopped red peppers and cook 1 minute more. Add chicken broth. Bring to boiling; reduce heat. Simmer, stirring occasionally, until liquid is reduced to about 1/4 cup (about 5 minutes).

  • Add whipping cream to skillet. Bring to boiling. Reduce heat. Simmer sauce for about 10 minutes or until liquid is reduced to about 1/2 cup, stirring occasionally. Remove skillet from heat.

  • Whisk in the butter, 1 piece at a time, until each piece is melted and the sauce is thickened and smooth. Season the sauce to taste with salt and pepper. Keep the sauce warm.

  • Meanwhile, arrange bacon slices on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until partially cooked, but not crisp. Drain off fat. Cool.

  • Halve bacon slices crosswise. Wrap a bacon piece around a date. Secure with a wooden toothpick. Place bacon-wrapped dates on the unheated rack of the broiler pan. Broil 4 inches from heat for 3 to 5 minutes or until bacon is crisp, turning once. Serve warm with sauce. Makes 24 appetizers.


To roast peppers, quarter them, removing the seeds and the membranes. Place the pepper quarters, cut sides down, on a foil-lined baking sheet. Bake peppers, uncovered, in a 425 degree F oven for 25 minutes or until the skins are charred and blistered. Wrap the peppers in the foil and let them stand for 20 minutes or until cool enough to handle. Remove blistered skin from peppers using a sharp knife to gently and slowly pull it off in strips; discard skin. Chop peppers. Makes about 1 cup roasted red sweet pepper. (Or use one 7-ounce jar roasted red peppers, drained and chopped, for the 2 fresh red sweet peppers.)

Nutrition Facts

86 calories; fat 6g; cholesterol 15mg; carbohydrates 7g; insoluble fiber 1g; protein 1g; sodium 75mg.