Truffle goat cheese-stuffed bacon-wrapped dates

For last night’s dinner, I made some bacon-wrapped dates and lamb meatballs with a balsamic reduction over arugula and baby spinach, sprinkled with more balsamic vinegar. YUM!

 

View the lamb meatballs post for the recipe! I did make one small addition – I added 1/2tsp of CARDAMOM! I loved it even more!

Goat Cheese-stuffed, Bacon-wrapped Dates

Ingredients:
– Noor dates, pitted
– Chevre goat cheese
– One slice of bacon per 3 dates
– Toothpicks, cut in half

1. Preheat oven to 375 degrees.
2. Cut the dates almost in half and spread them apart.
3. Fill the pitted part with goat cheese and close the dates.
4. Cut bacon slices into thirds and wrap the dates, securing each with half a toothpick.
5. Bake in a baking pan for 20-30 minutes until bacon is cooked to your liking, turning the dates over half way through.

To make this fully paleo, you would skip stuffing the dates with cheese. However, I think the cheese is necessary to add a tangy flavor to cut the sweetness of the dates because bacon just isn’t strong enough for that. So this one is primal! I found this super delicious chevre goat cheese – Cypress Grove Truffle Tremor at Whole Foods. It’s probably one of the best goat cheeses I’ve had because I LOVE truffle. I used Applewood’s Sunday Bacon, which is thin and great for wrapping, and noor dates because they are smaller than medjool dates.

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