Medjool dates stuffed with Parmesan and wrapped in bacon
- Cooking Time: 15 mins
- Course: Starter
- Cuisine: Fusion
- Makes 24 bites
- 24 large Medjool dates, stones removed (this is very easy to do yourself)
- 200g Parmesan cheese, cut into small rectangles
- 12 rashers of streaky bacon
- Olive oil
Preheat an oven to 200 degrees/gas 6. Stone the dates. Dates are quite dry in texture, so the stones come out easily, like peas from a pod. Place a Parmesan rectangle inside each date and push it in so that the date seals it up.
Next, take the rashers, and, with the back of a chopping knife, flatten and lengthen each piece of bacon, and then cut in half. Wrap each date in bacon and secure with a toothpick.
Set aside till ready to cook and then drizzle with a little oil to get them going.
You can cook them under a very hot grill or in a very hot oven, until they are brown and crisp. it will take about 15 minutes in the oven. Take care not to burn them, but do try to get the bacon crisp.
Food cooked and styled by Domini Kemp and Gillian Fallon