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
- 1/3 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.
Serving Size:1 date
Amount Per Serving: Calories: 103Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 114mgCarbohydrates: 18gFiber: 2gSugar: 16gProtein: 3g
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.