Hot Stuffed Dates
Every Christmas I serve these simple hors d'oeuvres, and every Christmas people want more. The combination of dates with bacon and green olives, or almonds, may sound strange, but wait until you try them. They are simple to prepare, and can be stuffed in advance, then frozen until ready to bake. But don't just eat them at Christmas. In fact, right now is as good a time as any.
- 12 pitted dates
- 12 small green olives, stuffed with pimientos
- 3 strips lean bacon
Preheat the oven to 400 degrees F. Cut each bacon strip into thirds. Then cut each third in half lengthwise to form two narrow strips.
Stuff each date with an olive. Wrap a piece of bacon around it and secure with a toothpick. Repeat until a dozen dates have been stuffed.
Place the dates on a baking sheet, evenly spaced. Bake for 10 to 15 minutes or until the bacon is crisp; drain and serve warm.
Note: You may also stuff the dates with whole blanched almonds or whole walnut pieces. Make them in advance and freeze them, then bake the day of the party.
Global Gourmet Recipes
©1994, Katherine Heyhoe. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007