Our dear expat friends Jules and Alex are leaving Paris for San Francisco, so Tim and I threw a little farewell gathering for them. It was fantastic seeing everyone and sending the couple off with one last hurrah.
Lovely Alex is gluten- and dairy-intolerant, so I wanted to make sure to have lots of snacks that she could enjoy. And you know, wrap anything in bacon and it’s going to be heavenly, right? These were quite popular — lots of eyes rolling back in heads and quiet moments alone in corners, just tasting and chewing.
Bacon-Wrapped Dates with Almonds
Make sure you use normal-thickness bacon, since thick-cut is difficult to wrap around the dates. You could also stuff these with pieces of parmesan instead of (or in addition to) the almonds if you aren’t trying to make them dairy-free.
Makes about 32 pieces.
12 ounces bacon
8 ounces pitted dates
2-3 ounces almonds
Heat your oven to 375° F.
Cut the slices of bacon in half. Stuff one or two almonds into the center of each pitted date, then wrap each date in a half-slice of bacon.
Prepare a sheet pan with a cooling rack on top so that the bacon fat can drain off while cooking. Place each bacon-wrapped date, seam side down, on the cooling rack. (You could also secure the bacon around the dates with a toothpick.)
Bake for 20-30 minutes until the bacon is as crisp as you like. Transfer to a paper towel-lined plate to drain.
Serve warm or room temperature at a function with lots of people.
Music to cook by: Loud Pipes [Ratatat // Classics]