I know you're here because we're kindred spirits, and as a result, finding new things to wrap in bacon is a wonderful surprise. Take anything healthy — asparagus, jalapeños, cauliflower — and of course, with the addition of bacon, it goes from a pretty delicious thing (except cauliflower, am I crazy?) to AN AMAZINGLY DELICIOUS THING WAIT WHY ARE THEY ARE ALL GONE.
These bacon-wrapped dates are no exception. Sorry I'm not sorry that they're bite-sized, because you'll put about a dozen away without batting an eye. Or apologizing. Or thinking twice, as another goes into your mouth. Except then you'll realize that they're almost half gone and that will make you depressed. Until it dawns on you that they're super easy to make and you're on your way to making more, possibly even stuffing them with goat cheese this time. Yes, I said goat cheese.
Know how I found these babies? On a diet. That Whole 30 thing I did. I guess my month of madness of giving up basically the only things I actually eat — carbs and dairy and sugar — can be forgiven by this discovery of these beauties. You'll forgive me too once they're out of your oven and on their way to your mouth.
- 32 dates
- 16 slices of bacon
- 1/2 cup balsamic vinegar
- Pour the balsamic vinegar into a saucepan and place on a stovetop on medium-high heat. Cook for around 10-20 minutes until the balsamic is reduced by half and set aside to cool. If you have extra reduction, store in an airtight container in the fridge.
- Preheat the oven to 425°F. You'll need to pit your dates before wrapping them, and it's quite simple. Hold the pit vertically and slice it in a downward motion halfway down. Pull out the pit and then set aside.
- Once all the dates are pitted, slice your raw bacon slices in half. Wrap tightly in bacon and set in a cookie sheet, preferably one with a lip, as there will be bacon grease.
- Place in oven and cook 20-25 minutes until bacon is crisp. Remove from oven and set out to cool. Place dates on a plate covered in paper towels and then on a plate to serve. Drizzle in balsamic reduction before serving.
Photos and text © Katie Currid, 2015. All rights reserved.