Gorgonzola-Stuffed Bacon-Wrapped Dates

By Sprig Originals ✓ · cooked up in Sprig

Medjool dates stuffed with tangy gorgonzola and a toasted almond, wrapped in thin-cut bacon and baked on a rack so the fat drains away and the bacon shatters. A drizzle of warm balsamic honey at the end takes them from bar snack to trattoria appetizer.

Ingredients

• 18 large Medjool dates
• 3 oz gorgonzola dolce, chilled
• 18 whole raw almonds
• 9 slices thin-cut bacon (not thick-cut)
• 1/4 tsp freshly cracked black pepper

• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 1 sprig fresh rosemary

• 1 tbsp chopped fresh flat-leaf parsley
• Flaky sea salt

Instructions

1. Heat the oven to 400°F. Set a wire rack inside a rimmed baking sheet and line the sheet underneath with foil for easy cleanup. Lightly oil or spray the rack.
2. Toast the almonds in a dry skillet over medium heat, shaking often, for 4 to 5 minutes until fragrant and lightly browned. Tip onto a plate to cool.
3. Prep the dates: with a paring knife, slit each date lengthwise along one side without cutting all the way through, and pull out the pit. Keep the date's shape intact.
4. Stuff each date with about 1/2 teaspoon of chilled gorgonzola and press one toasted almond into the cheese. Pinch the date closed around the filling — a small gap is fine, the bacon will hold it.
5. Cut each bacon slice in half crosswise so you have 18 short pieces. Wrap one piece snugly around each date, overlapping the ends on the seam side, and secure with a toothpick pushed through the overlap. Grind black pepper over the tops.
6. Arrange the dates seam-side down on the rack with at least 1 inch between them. Bake 15 minutes, then flip each one with tongs and bake another 10 to 13 minutes, until the bacon is deeply browned and crisp on all sides. If the bacon still looks flabby, give them 3 more minutes — dates are forgiving.
7. While they bake, simmer the balsamic vinegar, honey, and rosemary sprig in a small saucepan over medium-low heat for 4 to 6 minutes, until reduced to a loose syrup that coats the back of a spoon. Discard the rosemary. It will thicken as it cools; add a teaspoon of water if it goes too far.
8. Let the dates rest on the rack for 5 minutes so the molten cheese sets slightly. Pull the toothpicks, pile the dates on a warm platter, drizzle with the balsamic honey, and finish with parsley and a pinch of flaky salt. Serve warm.

Chef's tips

Nutrition (per serving, estimated)

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