"Oh, my greasy lover, bacon." --Jim Gaffigan
I heart bacon.
And when I read Shauna's recent post on a bacon-themed potluck she and The Chef hosted, well... needless to say, I drooled.
Chatting with a friend shortly thereafter, I described bacon-wrapped dates. She said, "Oooh. I wonder how that tastes."
"I don't think we'll have to wonder for long," I replied.
And we didn't. Last night I made them, we tasted, and swooned. Eyes rolled. Tongues lolled. We sniffed and gobbled and sucked on the toothpicks after they were gone.
So if you like bacon, try these. You won't be sorry.
Bacon-Wrapped Dates with White Balsamic-Shallot Glaze
6 medjool dates (I left the pits inside.)
3 slices bacon, each cut in half
1 tablespoon butter
1 tablespoon minced shallot
1/4 cup white balsamic vinegar (I used a pear-infused white balsamic vinegar)
Wrap bacon strips around dates and secure with toothpicks. Place in a greased pan. Set aside.
Preheat oven to 400*F.
In a saucepan set over medium-low heat, melt butter. Add shallot and cook, stirring often, until transparent. Add vinegar and simmer until reduced by half.
Drizzle vinegar mixture over dates and bake, uncovered, for about 10-15 minutes (turning over half-way through cooking), or until bacon is well cooked. Remove from oven and cool in pan 5 minutes. Transfer dates to a paper towel to drain any remaining grease.