So, are you snowed or iced in today? Or were you yesterday? Something like 30+ states have been affected by this massive winter snow/ice storm. Indiana is one of them. As a precaution, I ran 8 miles on Monday knowing that I probably wouldn’t be able to get out and run for at least a couple days this week. Some people buy bread and milk, others run. What? I am marathon-training after all…
As such… I’ve been sitting at home since Monday night relaxing, baking some delicious lemon-blueberry bread, and doing massive amounts of homework. Oh, and thinking about these delicious Bacon-Wrapped Feta & Almond Stuffed Dates and how great they would be on Super Bowl Sunday. Mmmm I can almost taste them already!
We all know that bacon makes everything better, but let’s be honest here–these stuffed dates would be just as good on their own. [Vegetarian friends, rejoice!] Salty almonds paired with tangy feta stuffed inside a sweet date… what’s not to love? Plus, they’re an appetizer you can make in 5 minutes flat then bake and serve… all while making your guests or your husband think you slaved away in the kitchen. Perfect-o! Now, if only the storm would break so I can get to the store…
Bacon-Wrapped Feta & Almond Stuffed Dates
- 16 large, dried, pitted dates
- about 1 ounce crumbled feta cheese
- 16 sea-salt & olive oil toasted almonds
- 8 slices bacon, cut in half [I used turkey bacon]
Preheat oven to 425 degrees. Place wire cooling rack on top of jelly roll pan [or any large baking dish/sheet with sides]. Then, cut a slit in the side of each date and stuff cheese and an almond inside. Wrap one slice of bacon around each date, sealing the cheese and almond inside. Place on wire rack and bake for 13-15 minutes, or until bacon is crisp. Cool for a few minutes on rack before transferring to a paper towel-lined plate to degrease. Serve warm or at room temperature.
These can be made with fresh dates, but those will require pitting and likely more cheese and almonds to fill them.
Question of the Day: What’s the weather for you today?