Sobre esta receta

El aperitivo definitivo que agrada a todos — dátiles Medjool carnosos rellenos de queso de cabra cremoso, envueltos en tocino crujiente y terminados con un chorrito de miel. Dulce, salado, sabroso e increíblemente adictivo, estos pequeños bocados desaparecen de cada bandeja de fiesta en minutos. Lo mejor de todo es que se preparan en menos de 30 minutos con solo un puñado de ingredientes.

Instrucciones

1. 1

   Preheat your oven to ![400°F]. Line a baking sheet with aluminum foil and set a wire rack on top. Lightly spray or brush the rack with oil. This setup lets the heat circulate all around the medjool dates so the bacon crisps on every side without needing to flip.

2. 2

   If your medjool dates still have pits, use a knife to make a lengthwise slit along one side and pop the pit out. Try to keep the date intact — you want a pocket, not two pieces.

3. 3

   Using a small wooden spoon or your fingers, stuff each medjool date with about 1/2 teaspoon of softened goat cheese. Don't overfill — a little goes a long way and you want the date to close back around the filling. Press the sides gently to seal.

4. 4

   Wrap each stuffed medjool date snugly with one half-strip of bacon, overlapping the ends slightly on the bottom. Secure with a toothpick pushed through the overlap and into the date. Arrange seam-side down on the prepared wire rack.

5. 5

   Bake at ![400°F] for 15–18 minutes, until the bacon is golden and starting to crisp. If the bacon isn't as crispy as you'd like after 18 minutes, switch the oven to ^[broil] and broil for 1–2 minutes, watching closely so they don't burn.

6. 6

   Remove from the oven and let rest for 2–3 minutes (the medjool dates will be very hot inside). Arrange on a serving platter, drizzle with honey, sprinkle with fresh rosemary and a pinch of flaky sea salt if using, and serve warm.