Cooks&Books&Recipes Cook Amy:
we had two dinner parties to go to this past weekend + i was asked to bring an appetizer to each. i had been eyeing these bacon-wrapped mango chutney + manchego stuffed dates for a while, + decided that the dinner parties were a perfect opportunity to showcase them. before even making them, i liked that they had an interesting combination of flavors, textures, + ingredients. i set out to get some medjool dates (easily located at our local farmer’s market), then got down to making them.
these were easy to prepare, with some simple removal of the pits, stuffing the dates with the manchego/chutney mixture, + wrapping them in applewood-smoked bacon. after they were baked, the bacon was beautifully golden + crispy + the dates looked + smelled amazing. i wasn’t sure if the flavor combination was going to be a bit too unusual for your average dinner party, but surprisingly, they were gobbled up in no time at both events, with everyone raving about them! the flavors of the dates, manchego cheese, mango chutney + bacon work absolutely wonderful together, creating an appetizer with a ton of depth + flavor. i will surely be making these dates again soon!
See our complete review of the cookbook, I Love Bacon!
Bacon-Wrapped Mango Chutney and Manchego-Stuffed Dates
Featured Recipe From: I Love Bacon
Yield: Makes 12, serves 6
- 12 large Medjool dates (see Note)
- 1 cup mango chutney
- 1 cup grated manchego cheese (4 ounces)
- 6 slices applewood-smoked bacon
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Use a paring knife to cut each date in half lengthwise just to the pit. Remove the pit and open the date, but do not cut all the way through it.
3. In a small bowl, combine the chutney and cheese with a small fork, mashing it together lightly. Spoon a teaspoon of the filling into the center of each date. Close the date around the filling.
4. Cut each of the bacon slices in half. Wrap a half piece of bacon tightly around the center of each date. Place the dates on the baking sheet. Bake for 8 to 10 minutes, until the bacon is crispy. Drain the bacon on paper towels. Spear each with a toothpick to serve.
Note: Medjool dates are some of the best in the world. Originally from Morocco, the Medjool date was traditionally reserved for royal hosts and other dignitaries. Prepared this way as devils on horseback they are one of the most popular starters in Chef Allen's restaurant.
Chef/Owner Allen Susser, Chef Allen's, Aventura, Florida
© 2010 Jayne Rockmill. Photos © 2010 Ben Fink. Reprinted with permission from I Love Bacon!, by Jayne Rockmill (Andrews McMeel Publishing)