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Bacon Wrapped Dates and Pecorino Crackers

Bacon Wrapped Dates & Pecorino Crackers
Today I give you foodie crack. I am warning you these are terribly addictive. You need to make extra because you will eat a few before they make the serving plate.

Last weekend I brought these to my good friend Carol’s annual Christmas party. One partygoer ate more than half of them. He commented on how additive they were asked what was inside. I thought I would die laughing when I said they were dates, he said oh, I hate dates. The empty plate told a different story.

Just remember I warned you.

As an extra I am including the Pecorino Crackers I served alongside. Super easy to make a have just a hint of heat halfway through the bite.[/donotprint]

Bacon Wrapped Dates


1 16-ounce package of bacon (regular thickness-not thick cut), cut into thirds
1 8-ounce package of pitted dates
25-30 pecans or almonds


Preheat the oven to 425°. Position oven rack in the center of the oven. Cover a cookie sheet with tin foil and place a rack on top of the pan.

Stuff each date with a pecan or an almond. Wrap a piece of bacon around a date. Make sure the bacon seam is placed facing downwards on the cookie sheet. Press firmly on the bacon wrapped date, so it is less likely to unravel. Repeat until all of the dates are wrapped in bacon.

Bake for 5 minutes or until crisp, turn each piece over and cook 5 minutes more. Let cool for 10-15 minutes before serving

Pecorino Crackers
by Giada De Laurentiis

1 1/4 cups grated pecorino Romano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1 stick unsalted butter, softened
1 cup all-purpose flour


Preheat the oven to 350 degrees F.

Combine the cheese, salt, pepper, and cayenne in a medium bowl and stir to combine. Add the butter. Using a hand mixer, beat the cheese mixture and butter until combined. Add the flour 1/4 cup at a time, mixing only until incorporated and the mixture holds together.

Place tablespoon-sized balls of the dough on 1 or 2 parchment paper-lined baking sheets, tapping the dough down gently with your fingertips. Bake until just beginning to brown at the edges, about 15 minutes. Let cool on the baking sheet for a few minutes. Transfer to a serving plate.

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