Fun fact: these bacon dates are what made me go into labor with Minion.
Okay, it may have been a combination of the bacon dates, acupuncture, yoga ball stretches, walking, massage and primrose oil. I was really tired of being pregnant.
When all that other stuff didn’t work, someone suggested I eat a bunch of dates to get things moving. Like any half-sane person I was all, “Dates? How the heck am I supposed to stomach DATES? They’re like the grumpy old man of the fruit world.” And then it hit me: bacon dates. Bacon dates with cheese. Creamy, tangy goat cheese.
When you don’t like something, just smother it with awesome.
There’s a new life motto for you.
Chelsea’s Labor Bacon Dates
- 20 medjool dates, pitted
- 10 slices of bacon, cut in half crosswise
- ⅓ cup goat cheese
- Preheat oven to 400 degrees F.
- Split dates down the middle and fill with goat cheese.
- Wrap dates with bacon and place seam-side-down on a foil-lined baking sheet.
- Bake for 10 minutes, turn and bake for another 10 minutes.
Take care not to break the dates completely apart when you’re spreading the goat cheese onto them. You just want to make a little pocket for all that creamy flavor to sit in and bubble into every crevice as the oven heat melts it into a saucy explosion of deliciousness.
Cutting the bacon in half gives you more than enough to fully engulf the dates in bacon-y goodness for a perfectly-balanced yet deeply decadent flavor.
Serve with a balsamic reduction, which can easily be made by just simmering the crap out of balsamic vinegar on the stovetop for 5-10 minutes.
Or you could just eat them all yourself. Lord knows that’s what I do.