By: Chef Allysa Adamson
Bacon Wrapped Dates
15 slices bacon, cut in half
30 plump Medjool dates
8 ounces creamy goat cheese
30 almonds, toasted
¼ cup maple syrup
½ teaspoon fresh cracked pepper
1 teaspoon red wine vinegar
Pinch of cayenne
1. Preheat the Wolf oven to 400 degrees F. Line a baking sheet with parchment paper. Place bacon on prepared baking sheet and place in oven. Cook for about 7-8 minutes until bacon is just starting to render some fat. Remove from the oven and let cool.
2. Meanwhile, split the dates in half lengthwise, but don't cut the date all the way through. Remove the pit and discard. Stuff each date with goat cheese, then an almond, gently squeeze to seal. Wrap each date with par-cooked bacon and place seam side down on the prepared baking sheet. If the bacon won’t stay together, stick a toothpick through. Repeat with the remaining dates. In a small bowl, combine the maple syrup, pepper, red wine vinegar, and cayenne. Using a pastry brush coat each bacon in the maple syrup.
3. Transfer to the oven and bake 20-25 minutes, until the bacon is crisp. Serve warm or room temperature.
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