A Year-Round Guide to Franklin and Nantahala

Yield: 10 date appetizers. 10 whole dates, pitted 10 Brazil nuts 20 jumbo raw cashews ½ cup blue cheese (or goat cheese), crumbled 5 strips bacon Preheat oven to 400º.

Madison County Championship Rodeo

Yield: 10 date appetizers. 10 whole dates, pitted 10 Brazil nuts 20 jumbo raw cashews ½ cup blue cheese (or goat cheese), crumbled 5 strips bacon Preheat oven to 400º.

Rosemary and Goat Cheese Strata

Yield: 10 date appetizers. 10 whole dates, pitted 10 Brazil nuts 20 jumbo raw cashews ½ cup blue cheese (or goat cheese), crumbled 5 strips bacon Preheat oven to 400º.

Bacon-Wrapped Stuffed Dates

bacon-wrapped dates

Yield: 10 date appetizers.

10 whole dates, pitted
10 Brazil nuts
20 jumbo raw cashews
½ cup blue cheese (or goat cheese), crumbled
5 strips bacon

Preheat oven to 400º. Stuff each date with a Brazil nut, 2 jumbo cashews, and about half a teaspoon of cheese.

Cut each slice of bacon in half. Wrap a strip of bacon around each date, making sure that the ends of the strip overlap a bit. Keep the seams neatly tucked under the dates. Set the finished dates on a cookie sheet lined with parchment paper.

Bake at 400º for about 8 to 10 minutes, or until the bacon starts to turn golden and gets slightly crispy on the edges. Remove from oven and allow to cool for at least 10 to 15 minutes before serving.

Chef’s note: These stuffed dates are best served warm, but are also delicious cold. You can also make them in advance and reheat them in the microwave for a minute or two. 

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This story was published on Dec 14, 2015

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.