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Epicurious
Bon Appétit

Chorizo-Filled Dates

3.6

(17)

Recipe information

  • Yield

    Makes 12 dates

Ingredients

4 ounces fresh (not smoked) Spanish chorizo sausage links, casings removed, coarsely crumbled
1 tablespoon chopped Italian parsley
12 large Medjool dates
6 slices applewood-smoked bacon, cut crosswise in half
2 tablespoons olive oil

Preparation

  1. Step 1

    Cook chorizo in heavy small skillet over medium heat until browned and cooked through, stirring frequently and breaking up lumps with spoon, about 5 minutes. Drain off fat; transfer sausage to small bowl. Add parsley; stir to combine. Cool.

    Step 2

    Working with one date at a time, cut slit along top of date. Gently pry open date and remove pit, leaving pocket. Stuff pocket with 1 scant tablespoon chorizo mixture. Wrap 1 bacon piece around each date, overlapping ends slightly; fasten ends with toothpick.

    Step 3

    Heat oil in medium skillet over medium heat. Add dates, toothpick-side down, and cook without moving until bacon browns, about 5 minutes. Continue to cook until bacon is brown on all sides, turning dates occasionally, about 6 minutes longer. Transfer to paper towels to drain. Remove toothpicks. Serve warm.

TagsFruitHerbs & SpicesPorkMeatStarterDateDried FruitBon AppétitPaleoDairy FreeGluten FreeNut FreeSoy FreeNo Sugar Added
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