Dates and bacon. Only better with parmesan.

In foodie questionnaires, one question that almost always pops up is: “sweet or savory?” Seems that I belong to the rather small group that answers: “both! at the same time!” I have always been a fan of sweet/salty combinations, like cheese and membrillo, toast Hawaii or arroz a la cubana (fried rice, eggs and bananas). As Flo finds those combinations ranging between barley edible to downright revolting, I sometimes make myself something he really doesn’t like – when he’s not there. For example, dates rolled in bacon, then fried until crispy. This is a classic combination, just like prunes rolled in bacon. Then I read somewhere about filling them with Parmesan. And let me tell you, this takes this party classic to a whole new level.

Side note for you fructose malabsorption guys: dates contain sorbitol, which deactivates the very few fructose transporters you have. For me, 4 dates are just the limit.

for 1 (multiply as needed)

4 large dates
2 thick slices of bacon, halved
2 thick slices of Parmesan cheese
4 toothpicks

Slice the dates open on lengthwise with a knife and get out the pit.

Cut the Parmesan into sticks and replace the pit with cheese. Squeeze the date shut.

Wrap the bacon around the filled date and secure it with a toothpick.

Heat up a little pan and gently fry the dates until the bacon is brown and crispy.
Get back to the couch and watch your favorite TV show while nibbling away…

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