Candied Bacon Valdeón-Stuffed Dates
Elevate your appetizer game with these Valdeón-stuffed dates wrapped in candied bacon. Rich, savory, and sweet, this dish marries smoky bacon with tender dates and creamy, pungent Valdeón cheese. Don’t be afraid to make a double batch, as they won’t last long after you serve them!
Ingredients
- 1 teaspoon black pepper
- 1/2 cup brown sugar
- 1 tablespoon apple
- cider vinegar
- 6 slices thick-cut bacon cut in half lengthwise
- 12 dates cut in half and pits removed
- 6 ounces Valdeón rind removed
Instructions
- Heat oven to 375°F.
- Combine pepper, sugar, 1⁄4 cup of water, and vinegar in a small saucepan over high heat and bring to a boil. Reduce to a simmer and cook for 3 minutes, or until mixture thickens into a syrup. Remove from heat and allow to cool.
- Add a teaspoon of cheese to one half of each date. Top with the other half of the date, then wrap with bacon. Repeat with the remaining dates and bacon. Insert a toothpick to seal, place on a parchment- lined baking sheet, and freeze for 30 minutes.
- Brush syrup on all the sides of the bacon-wrapped dates. Place in oven and cook for 10 to 12 minutes, or until bacon is golden brown and crispy.
Derek Bissonnette
A former chef who worked in bakeries and three Michelin-starred restaurants throughout America and Europe, Derek Bissonnette has switched gears and now documents his passion for creating food with his camera (One Cheese, Five Ways, p. 25). Derek is the author and photographer of six cookbooks and is currently working on his seventh. He combines his skills for recipe development, styling, and photography at his studio in Saco, Maine.
