Bacon Wrapped Dates Stuffed with Parmigiano


Bacon Wrapped Dates Stuffed with Parmigiano
Serves 4
6 strips bacon, cut in half crosswise
12 pitted dates
1/4 pound Parmigiano-Reggiano cheese, cut into chunks to fit the dates
1. Cook the bacon in a large skillet over medium heat until it has rendered some fat and begins to turn translucent; don’t let it brown at all. Remove from the pan and drain thoroughly on paper towels.
2. Make a slit in each date and stuff with a small piece of cheese. Wrap the date in a piece of bacon and secure with a toothpick if needed. Place the wrapped dates in a baking dish.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 36 hours.
4. Preheat the oven to 375° F and bake the dates until the bacon is crisp, 10 to 12 minutes.
5. Remove from the oven, drain the dates on paper towels, and set on a platter for serving.
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Sauteed Beet Greens


Sautéed Beet Greens


Serves 4


4 strips bacon, finely chopped
2 garlic cloves, sliced
One bunch beet tops, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1. In a large skillet, cook the bacon until it is crisp.
2. Add the garlic, and swirl in the pan, until it is fragrant, don’t let the garlic brown.
3. Add the beet tops, and saute until the greens are wilted. Season with salt, pepper, and serve warm or at room temperature.
Learn more about Beet Greens Click HERE
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
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