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Created by Chef Remy
Plump Medjool dates bursting with tangy Louisiana cream cheese, wrapped in thick-cut bacon and roasted until the sugars caramelize and the fat renders to a glorious crisp, the kind of party bite that disappears before you can refill the platter.
Sweet and savory together is one of cooking's oldest tricks, and this little bite proves why it works. You take a Medjool date, nature's candy, and stuff it with something tangy to cut through all that sweetness. Then you wrap it in bacon because bacon makes everything better. That's the bayou way.
Creole cream cheese is the secret here. If you've never had it, you're in for a treat. It's a Louisiana original: tangy like sour cream, rich like cream cheese, with a subtle cultured flavor that reminds me of the best parts of French dairy tradition filtered through New Orleans sensibilities. My grandmother Evangeline kept a jar of it in her icebox at all times. She'd spread it on hot biscuits or spoon it over fresh berries. In this recipe, that tang cuts through the bacon fat and balances the date's intense sweetness.
At Lagniappe, we serve these during the holidays and they vanish faster than anything else on the appetizer table. Guests stand by the platter waiting for the next batch. The caramelization on the outside, the burst of creamy filling inside, that hit of smoke from the bacon: it's a complete flavor experience in one bite. And here's the beautiful thing: they're simple to make. You can prep them hours ahead and pop them in the oven when your guests arrive.
Quantity
24
Quantity
8 ounces
or substitute equal parts cream cheese and sour cream
Quantity
1 teaspoon
Quantity
1/2 teaspoon
freshly ground
Quantity
1/4 teaspoon
Quantity
12 slices
halved crosswise
Quantity
2 tablespoons
Quantity
1 tablespoon
Quantity
for finishing
| Ingredient | Quantity |
|---|---|
| large Medjool dates | 24 |
| Creole cream cheeseor substitute equal parts cream cheese and sour cream | 8 ounces |
| Creole seasoning | 1 teaspoon |
| black pepperfreshly ground | 1/2 teaspoon |
| cayenne pepper | 1/4 teaspoon |
| thick-cut baconhalved crosswise | 12 slices |
| pure cane syrup or honey | 2 tablespoons |
| apple cider vinegar | 1 tablespoon |
| flaky sea salt | for finishing |
In a small bowl, stir together the Creole cream cheese, Creole seasoning, black pepper, and cayenne until thoroughly combined. Taste it. The filling should have a pleasant tang with gentle heat in the finish. Adjust the cayenne if you want more kick. This is your flavor base, so get it right before it goes inside those dates.
Using a small paring knife, make a lengthwise slit along one side of each date, cutting just deep enough to remove the pit while keeping the date intact. You want a pocket, not two halves. Work gently because Medjool dates are soft and sticky. Remove and discard all the pits, then open each date slightly to create a cavity for the filling.
Using a small spoon or piping bag, fill each date with about a teaspoon of the seasoned cream cheese mixture. Don't overstuff or the filling will ooze out during cooking. Press the date gently closed around the filling. It won't seal completely, and that's fine. The bacon will hold everything together.
Take a half slice of bacon and wrap it around each stuffed date, starting at one end and spiraling toward the other with a slight overlap. The bacon should cover most of the date with the seam on the bottom. Place each wrapped date seam-side down on a wire rack set over a rimmed baking sheet.
Whisk together the cane syrup and apple cider vinegar in a small bowl. This glaze adds another layer of sweetness while the vinegar brightens everything and helps the bacon caramelize beautifully. Set it aside.
Position a rack in the upper third of your oven and preheat to 400°F. Roast the bacon-wrapped dates for 15 minutes. Remove from the oven and brush each one generously with the cane syrup glaze. Return to the oven and roast another 8 to 10 minutes until the bacon is deeply browned and crisp, the edges starting to caramelize. The kitchen will smell incredible. That's how you know you're close.
Let the dates rest on the rack for 3 to 4 minutes. This is crucial: the filling is molten and will burn your mouth if you serve them straight from the oven. The bacon also needs a moment to crisp further as it cools slightly. Transfer to a serving platter and sprinkle with flaky sea salt while still warm. That final hit of salt against all the sweetness is what makes this dish sing.
1 serving (about 130g)
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