Servings: 24 bites
Prep time: 20 minutes
Cook time: 25 minutes
Ingredients
- 24 large Medjool dates, pitted
- 150 g fresh goat cheese from Quebec
- 1 small clove of garlic, minced
- 5 ml (1 tsp) herbes de Provence
- 1 small jalapeño pepper, seeded, white membrane removed, and finely chopped
- 12 slices of bacon, cut in half
- Salt and freshly ground black pepper, to taste
Preparation
- Preheat the oven to 200 °C (400 °F). Line a baking sheet with aluminum foil, then place a rack on top to allow the bacon fat to drain during cooking.
- In a bowl, combine the fresh goat cheese, minced garlic, herbes de Provence, and jalapeño. Season lightly with salt and pepper to taste, then mix until the mixture is smooth and creamy.
- Using a small knife, carefully slit each date lengthwise without cutting it completely in half. Generously fill the inside with the goat cheese mixture, then gently close the dates to hold the filling in place.
- Wrap half a slice of bacon around each stuffed date, making sure the filling stays inside. Secure the bacon with a toothpick.
- Place the dates on the prepared baking rack, with the seam of the bacon facing down. Bake for 20 to 25 minutes, gently turning the dates halfway through cooking, until the bacon is golden brown and crispy.
- Remove from the oven and let rest for a few minutes before serving. Arrange the dates on a serving platter and enjoy them warm, while the goat cheese is still melty.
