Another dish I made for Thanksgiving! And then again the next day for a holiday potluck. Kinda sick of these little suckers now but I’m sure I’ll get over it soon enough. I made 50 dates for the potluck (for ~10 people), so the recipe below will be for that many– but obviously, cut down (or increase) if you need to. It’s super easy (only 4 ingredients!) but is a bit tedious to assemble. Promise it will be worth it though. 😉 Original recipe and directions here; directions modified below.
- 50 pitted dates (I used Deglet Noor because they were smallest– original recipe recommends Medjool)
- 50 almonds, unsalted
- 1 lb. bacon
- half block of cream cheese
- 50 toothpicks, soaked in water for 10 minutes
Preheat your oven to 400 degrees. Throw a bunch of toothpicks in a bowl of water and let them soak (take them out after 10 minutes and pat dry). Meanwhile, cut a slit into each of the dates. Cut small rectangular pieces of cream cheese (~3/4″ long, 1/2″ wide, 1/4″ thick) and use a knife to place them into each date. Pop an almond into each one. The cream cheese should “seal” the date back together so it doesn’t fall apart!
Cut pieces of bacon large enough to wrap around the dates, and secure with a toothpick. Soaking the toothpicks is not an absolutely necessary step, but prevents it from burning before going into the oven.
Arrange dates in a shallow baking pan lined with foil. Bake for 8 minutes, then flip each date over, and bake for another 8 minutes. Flip dates again, and broil for 2 minutes. Flip dates for the last time, and broil for another 2 minutes. The bacon should be cooked after 16 minutes (or even less) but the broiling will crisp it up!