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Bacon-wrapped dates with blue cheese and charred pepper salad
Soft, sweet dates stuffed with creamy, tangy blue cheese wrapped in salty, smoky bacon and baked to crispy-soft perfection.
YIELDS
6
Ingredients
Bacon-Wrapped Dates
- 10-12 dates
- 1 pack Spanish blue cheese
- 5-6 rashers bacon
Olive Vinaigrette
- 2 tablespoons shallots
- 1 tablespoon garlic
- 1/3 cup olives
- 1 tablespoon lemon juice
- 1/4 teaspoon dry thyme
- 1 tablespoon red wine vinegar
- 1/2 cup + 1/4 cup vegetable oil, divided
- 1/4 teaspoon salt
Roasted Red Pepper Salad
- 20 mini tri-coloured bell peppers
- 1/4 cup pine nuts, toasted
- 1/4 feta cheese, crumbled
- Basil leafs, to garnish
Directions
Bacon-Wrapped Dates
- Start by prepping the dates by using a sharp knife, and cutting them open to remove the pits.
- Fill the pitiless date with blue cheese. Close the date around the cheese and using half a strip of bacon and roll it around the date. Put a toothpick through the date to hold it closed.
Olive Vinaigrette
- Add sliced shallots, garlic, olives, dry thyme, lemon juice, red wine vinegar, and olive oil to a food processor and blend until coarse oil texture.
- Add to a mason jar and keep refrigerated until ready to serve.
Roasted Red Pepper Salad
- Preheat grill to medium-high heat
- Start by putting the bacon-wrapped dates on the grill. Place the overlapped bacon side down, keeping the picks in the dates. Once crisp, lower the heat on the grill and allow to cook for about five minutes. Then when they are fully cooked remove the picks and place dates on the top rack of the grill to keep warm.
- Place seasoned peppers on the grill and allow the outside to char, but keep the pepper crunchy.
- Once done, remove peppers and dates from the grill and top the vinaigrette then serve with pine nuts and cilantro on top. Enjoy!
