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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This is my version of a classic Spanish Tapas. The smoked, crunchy almond, balsamic sauce, and fresh blue cheese crumbles make it extra special. Goes great with fresh mint Mojitos or a really good sangria! Ingredients:
1 lb of bacon |
1 lb or 1 container of pitted dates (i prefer medjool) |
1 can smoked almonds |
1 container blue cheese crumbles |
for dipping sauce |
1 c balsamic vinegar |
1 c red wine (use spanish if you can!) |
1 c splenda or sugar |
Directions:
1. Preheat oven to 375. Stuff one smoked almond into each date. You must buy pitted dates for this reason.
2. Wrap each almond-stuffed date with 1/3 to 1/2 a slice of bacon, depending on the size of the bacon and dates. Wrap tightly, place on ungreased baking sheet in single layer. You can use toothpicks if you like to hold them together, but usually if you wrap them tight enough the toothpicks are not needed.
3. Bake until bacon is crisp, about 10 mins each side. Every time I have made this, the oven time has varied greatly, so check your bacon!
4. Next, bring vinegar, wine, and sugar to a boil, boil 1 minute then reduce. Sauce should have a syrupy consistency, but it should not be too thick. If it is too strong or not sweet enough, or you can't get it to reduce down after about 10 minutes, add honey and whisk it in.
5. Serve dates on a platter (or paper plates, who cares!?), and sprinkle blue cheese on top while hot. If you are using a toothpick, you can make them fancier by adding some blue cheese to each toothpick. Serve sauce on the side, or pour over.
6. **You can stuff the dates with almonds and wrap with bacon in advance, just keep refrigerated until needed.**
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