Salty smoky bacon enrobes sweet medjool dates studded with an herbed goat cheese filling. Divine. Oh, and definitely simple! This recipe is a tapas classic, happy hour mainstay and charcuterie board tag along. We bring our Herbes de Provence to the party and add it to the goat cheese. Make a batch and watch them disappear.
|20 Medjool dates, pitted
|10 slices bacon
|4 oz soft goat cheese
|1 Tbl Herbes de Provence
|Preheat oven to 400°F. Cut bacon strips in half. Bake for 10 mins to parcook. Drain off the fat and set aside.
|In a bowl, combine the goat cheese and Herbes de Provence.
|To pit the dates, cut a slit in each date from end to end and remove the pit. Do not cut all the way through. You want to make a pocket for stuffing the goat cheese.
|Fill each date with a spoonful of goat cheese. Wrap each date with a piece of bacon and secure with a pick.
|Place the dates on a sheet pan lined with parchment or foil. Bake for 10 mins. Remove the pan and flip the dates. Bake for an additional 10 mins or until the bacon is golden brown and crispy.
|Remove the dates from the pan and allow to cool a bit before serving.