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Bacon and Cheese-Stuffed Dates

Makes: 24 servings

Prep 25 mins Bake 350°F 5 mins

Ingredients

2 slices bacon, crisp-cooked, drained, and finely crumbled, or 1/4 cup chopped prosciutto (2 ounces)
1/4 cup thinly sliced green onion (2)
2 cloves garlic, minced
1/2 cup crumbled blue cheese (2 ounces)
1 3 ounce package cream cheese, softened
2 teaspoons Dijon-style mustard
1/8 teaspoon ground black pepper
24 Medjool dates (about 16 ounces unpitted)

Directions

1. Preheat oven to 350F. In a medium bowl stir together bacon, green onions, and garlic. Add blue cheese, cream cheese, mustard, and pepper to bacon mixture. Stir to combine.

2. Using a sharp knife, make a lengthwise slit in each date. Spread each date open slightly. Remove pits. Fill each date with a rounded teaspoon of the bacon mixture. Place dates filling sides up on a baking sheet. Bake, uncovered in the preheated oven for 5 to 8 minutes or until heated through. Serve warm. Makes 24 appetizers.

From the Test Kitchen

Prepare as above, except do not bake the dates. Place stuffed dates in an airtight container, cover, and chill for up to 24 hours. Bake as directed just before serving.

Nutrition Facts (Bacon and Cheese-Stuffed Dates)

Servings Per Recipe 24,
cal. (kcal) 91,
Fat, total (g) 2,
chol. (mg) 6,
sat. fat (g) 1,
carb. (g) 18,
Monosaturated fat (g) 1,
Polyunsaturated fat (g) 0,
fiber (g) 2,
sugar (g) 16,
pro. (g) 2,
vit. A (IU) 97,
vit. C (mg) 0,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 0,
Pyridoxine (Vit. B6) (mg) 0,
Folate (�g) 4,
Cobalamin (Vit. B12) (�g) 0,
sodium (mg) 66,
Potassium (mg) 184,
calcium (mg) 30,
iron (mg) 0,
Percent Daily Values are based on a 2,000 calorie diet

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