bacon-wrapped cheese-stuffed dates

The Illinois BFF has been telling about these little bites for many, many years. I've been a dolt and completely ignored her raving accolades. And boy, have I missed out! This gem covers all the bases—

salty and crispy (bacon), crunchy (almonds), 

sweet (Medjool dates) and creamy (cream cheese).

What more could you want, besides another bite? 

Bacon-wrapped Dates

18 Medjool dates

18 pieces cream cheese, but into 1x¼-inch rectangles

18 almonds, toasted

9 slices bacon, cut into halves, crosswise
18 toothpicks (soaked in water, if you're serving them at a party and want to avoid the burnt look)

Preheat oven to 400ºF.

With a paring knife, make a small slit in the dates and remove the pits. Insert the cream cheese and almond into the slit. Wrap the bacon around the date (leaving the date ends exposed) and secure with a toothpick.

Place the bacon-wrapped date on a shallow baking pan. (I like lining the pan with foil, for easy clean up.) Bake for 10 minutes, then turn each date over. Bake for another 8 or 10 minutes, or until the bacon is crisp.

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