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Ingredients

How to make it

  • If you have to make this sauce your estimated time will be increased of course. Just bite the bullet and always have it handy. ~grin~ Here is a simple recipe for balsamic reduction sauce. On the stove simmer 1 cup of balsamic vineger until reduced by half. You should end up with half a cup of thick syrup. As an option before you shut off the heat, add small chunks of butter up to 2 ounces, gently whisk until butter is melted and mixed throughly into the sauce. If you have leftover sauce try it on grilled mushrooms, lamb or beef.
  • To assemble the stuffed dates, cut each piece of bacon in half. Depending on how many pieces of bacon you have adjust for the number of dates and almonds. You want one almond and one date per half piece of bacon.
  • Push one almond piece into a pitted date.
  • Wrap each stuffed date with a half slice of bacon.
  • Secure with a toothpick.
  • Broil these for 10 minutes but please be careful to watch them as not all broilers are the same. You want nice crispy bacon.
  • When done, place these one layer deep on a nice serving platter.
  • Drizzle with your balsamic reduction sauce.
  • Chop your fresh tomato finely. Garnish the dish in the middle with the chopped tomato. It gives colour and adds a nice taste to compliment the richness of the ingredients.
  • Garnish with freshly grated parmesan cheese curls and freshly cracked black pepper to taste.
  • Try altering this recipe by using almonds spiced with chili powder for slight heat, smoked almonds or any other interesting flavoured almond.
  • For bacon, try apple smoked, pepper bacon...etc. Be adventurous.
  • Have a glass of Sangria for me.

Reviews & Comments 18

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    " It was excellent "
    meals4abby ate it and said...
    This is perfect! I love bacon wrapped stuffed dates but the additon of the basamic reduction really hits this one out of the park! High-5!
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    " It was excellent "
    hayamaktoum ate it and said...
    omg this sounds awesome... this is one of my favorite appetizers to order in restaurants, but the balsamic reduction sauce is a unique twist. Putting shopping list together now...
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  • baron_grayson 6 years ago
    Ahhh..then I feel privileged to have helped contribute to your, soon to come, time of wild abandon. Btw..that was rather evil of you mentioning Vosges. They're in town and I have a craving...I cannot walk in without walking out with at least 4 bars.

    Damn you. (makes note of using Marcona almonds and picking up a bar of Mo's bacon)
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  • pascale 6 years ago
    @Baron - Why is the bacon in the freezer? I am trying to adhere to ascetic dietary restrictions for a set amount of time, at which point I will indulge with wild abandon in eating bacon, including: vosgeschocolate.com/product/bacon_exotic_candy_bar/exotic_candy_bars.

    Oh, I bet your recipe would be good with Marcona almonds.
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  • baron_grayson 6 years ago
    @ Sue - consider me "revised"

    @ Gypsy - If you like authentic spanish food...then we have that foodie passion in common. I'll see about sharing a few others. Is there anything you like in particular? Sue sent me a tapas recipe book to sate my tapas lust...and I'm happy to share some of the ones I have tried and can vouch for with my revisions.
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  • onegypsy 6 years ago
    I am stuck... in upstate NY, not a tapas bar in sight... poor me... -sniffle sniffle- I love dates... and whats not to love about bacon, this is going on next months grocery list. When I was in DC I went to a tapas bar and we had ham and date fritters..o.m.g. they were good.. i am betting, the taste is similar...
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  • suestonebender 6 years ago
    ... yes, and yes, and done.

    Yes (TO the cookies),
    and yes (I accept the nickname but you must share it because you are),
    and done (my tagline is no longer just "Kitchen Commando".

    ~grins~
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  • baron_grayson 6 years ago
    Are you asking me if you should add them to your list of things to make...along with the cookies or add them TO the cookies? If you refer to the later..I contest my new nick name, as well as bequeath it to you.

    May you get much use from it.
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  • suestonebender 6 years ago
    Mr. Grayson, you need to revise your foodie tag to "Dork with a Fork!" ... because I said so ~grins~

    I'll report back to you on the mushy peas. Should I add them to the cookies?
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  • baron_grayson 6 years ago
    @ Pascale - Why? ~laughs and runs~

    @ Sue - You'll make fun of my mushy peas until you try them...and then you'll be converted from your soppy wet canadian pea tins...you'll see...~rubs my hands together and laughs ala mad scientist~
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  • suestonebender 6 years ago
    ~looks for the mushy peas~

    I know they're in here somewhere. Where are you hiding them? ~spies the Bachelor's box in the garbage~

    Don't hold out on me, Swank.
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  • baron_grayson 6 years ago
    Well...american bacon is saltier and the texture is a bit different. The slices are typically a thinner cut. You can use a good irish bacon. I wanted something with a bit more fat in it and something that was more uniformly shaped..long/narrow. Perfect for rolling around things. Because of the fat, it crisps up a certain way that I find fits this dish perfectly. I suppose you could use any smoked meat really. A serrano ham, thinly sliced smoked pork loin...you want the salt and the fat.

    I'm normally very health conscious and in the gym religiously...but this is my guilty pleasure.
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  • pascale 6 years ago
    There's a package of Niman Ranch uncured bacon somewhere in my freezer ~laughs~ (don't ask why) with this recipe's name on it.
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  • suestonebender 6 years ago
    btw ... I just want to know what on earth possessed you to sully yourself, my dear, by including anything with American bacon in it? ~grins~
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  • baron_grayson 6 years ago
    http://fireflylv.com/ ....thanks to Sue for reminding me "Firefly" has a website. ~laugh~

    If you are ever in vegas I highly recommend a visit here.

    I'll also write up a full review in the near future, along with other incredible gastronomic adventure spots to visit in this lovely town of sin.
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  • suestonebender 6 years ago
    ~grins~

    Feed me ...

    When you first told me about Firefly I peeked at their menu and wished it was in my neighbourhood. I love tapas, and I love dates. You're just going to have to make this for me instead.

    ~kisses you~

    Fork!
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  • baron_grayson 6 years ago
    Heeeeey you. Surprise meeting you here...~laugh~ Baby you'll love this recipe. We're both quite fond of having sticky fingers. I'm a nosher...this is perfect for those 2pm and midnight snack cravings. The inspiration for this dish comes from the tapas bar "Firefly" in Las Vegas, of which I am a loyal foodie fan. This is my fix until I can order more in person...~purrs~
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  • suestonebender 6 years ago
    Oh, this is driving me mad. It reminds me of an h'or d'oeuvres I had at an Art Gallery exhibition a few years ago and have not had since. I can't wait to try this.
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