I'm sure you've heard at some point in your life that anything wrapped in bacon has to be good. Even dried fruit? Not going to lie, I was a skeptic at first. After trying one, I was a convert.
There is a great tapas restaurant we went to often in college (read: when parents came to town and were paying); they served these delicious, salty, sweet nuggets of happiness in the cutest, tiniest cast-iron skillet. I think they have magical powers, because they disappear before your eyes. No really, they're there one minute and gone the next.
A friend and I helped plan an engagement party, and that was the night I learned how to make these (and I've made them half-a-dozen times since them). I thought there had to be some secret, but it's as simple as it sounds--bacon wrapped around a date. If you've never tried the combination, you've got to give it a try. These alone are reason enough not to be a vegetarian.
I made these for the dinner party and didn't get a chance to take many pictures, but it's pretty self-explanatory--again, bacon wrapped around a date. Needless to say, bacon-wrapped dates have landed themselves among my most favorite (and easiest) appetizer recipes.
bacon (I use center-cut, naturally cured)
pitted, dried dates
Cut the bacon slices in half. Wrap around individual dates, and stick in place with a toothpick. Place on a foil-lined (unless you feel like scrubbing) cookie sheet. Place in the oven on broil. Check it every couple of minutes, and take out when the bacon looks just about done. Flip over and cook the bottom side until finished. Place on a paper towel to drain; see, this is healthy, you drain the fat AND there's fruit involved. Consume once cool (if you can't wait, you will blister your mouth and won't be able to taste subsequent bundles of goodness). They are just as succulent at room temperature as they are warm. If you have extras--trust me, you won't, store them in the refrigerator and reheat in the toaster oven.
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