Pinchos Jamon con Datil y Queso – Bacon Wrapped Dates with Cheese

Pinchos Jamon con Datil y Queso – Bacon Wrapped Dates with Cheese

dates

16 Dates, seeds removed

16 pieces Goat Cheese, about 1.5 x 3/8 x 3/8 inches

16 strips Bacon, or raw ham like Serrano Ham

Toothpicks

Olive Oil, for frying

Unless you live in Alaska, put all ingredients and plates etc. in the fridge to cool down before you start.  Cut a Date open lengthwise, remove the seed if there, and stuff the date with a piece of the Goat Cheese.  Roll a strip of the Streaky Bacon around the stuffed Date, and fix the whole thing tight with a toothpick.  If preparing ahead, place the Date and Bacon pinchos on a cold plate and store them in the fridge until you use them.    Before you fry these Bacon pinchos, take them out of the fridge and allow them to get to room temperature.   In this way the Cheese will melt more easily without having to fry the Bacon too much.   Fry the Bacon pinchos in a fair layer of Olive oil, turning them regularly, until the Cheese starts to melt.  Serve when still warm!!   ¡Buen Provecho!

 

Tapas

 

Yield:

Calories:

Fat:

Fiber:

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