With the start of the new year, everyone is ramping up their workouts, joining new gyms, attending trendy overpriced spinning classes. But not me. No, I made blue cheese stuffed dates, and then I wrapped them with Benton's bacon. Because that would be the courteous thing to do to these wonderfully plump, delicious, Medjool dates.
I've seen variations on bacon-wrapped dates a lot recently, on various food blogs, so I was hesitant at first to post this, but after much thought, I decided to show it after all. Because why not? It's delicious, easy, and so elevated by the use of quality ingredients.
There is a school of thought out there that quality ingredients should only be used in salads, or elaborate complex meals, or only meals with which you are trying to impress a certain someone. But I am of that which thinks that the simpler the meal, or fewer the ingredients, the more important it is to use the best.
So, off I went, trekking during a snowstorm to Trader Joe's, where online resources told me they would have medjool dates at a reasonable price (the cheese shop near me had them at a whopping $12 a pound!). Lo and behold, a pound of medjool dates were $4.49. I patiently de-pitted them with a small but sharp knife.
Now onto the blue cheese. A firm, creamy, and strong one was needed. It was found at Formaggio's, a gorgonzola piccante. Delicious!
And finally, the star of the show, really: Benton's bacon, cut into thirds and wrapped lovingly around said dates. (I don't have a picture of this step because my fingers were greasy with bacon. Please forgive me.) Since Benton's is quite long, I cut each slice into thirds, which was just long enough to wrap it around each date with a little bit of overlap. Secure with a toothpick.
Cook in an oven preheated to 400 degrees until the sizzling sound is unbearable to resist, and the bacon is crispy on the edges. Let cool slightly and serve. Try not to eat them too quickly, I dare you.