Food & Wine

spinner
Email this recipe

Chorizo-Filled Dates Wrapped in Bacon

This timeless tapa from Spanish cookbook author Penelope Casas has everything going for it—it’s sweet, smoky and savory, all in one bite.

slideshow More Fast Hors d’Oeuvres

  • TOTAL TIME: 20 MIN
  • SERVINGS: 24
  • Fast
  • Make-Ahead
  • Staff Favorite
159 people have favorited this recipe
Review this recipe

Recipe

Ingredients

  1. 1 small Spanish chorizo sausage (about 2 ounces), casing removed
  2. 24 Medjool dates, pitted
  3. 12 slices of bacon, halved crosswise

Directions

  1. Slice the chorizo crosswise in thirds. Halve each piece lengthwise, then cut each half into 4 lengthwise strips to make a total of 24 small sticks.
  2. Tuck a chorizo stick into each date and pinch the dates closed. Wrap a strip of bacon around each date and secure with a toothpick.
  3. Place the wrapped dates in a large skillet, seam sides down, and sauté, turning, until the bacon is browned on all sides, about 10 minutes. Drain on paper towels and serve hot.

Reviews

Write a Review

Log in or sign up to review

User Reviews

(Average Rating)

I've been in search of a recipe just like this.  They are delicious - the smoked, spicy and sweet mix well.   I did not fry mine, instead I baked them (held together by toothpicks) in a pyrex dish at 350 for about 45 min to an 1 hour - just until the bacon and sausage are cooked through.  Take out of oven and drain on paper towel, then add to a pretty platter.

Posted by: MicheleCR on December 13, 2008

rating

Taste pretty good, but good luck trying to get the bacon to stay on the date. I tried several cooking methods, all of them fairly unsuccessful.

Posted by: ducracer on November 24, 2008

rating

There are different 'strengths' of chorizo and I had a medium type and mixed it with cream cheese. It's a favorite among most of my appies.

Posted by: BURKECINQ on August 11, 2008

rating

Read all 5 reviews
Sign up for The Dish, our e-mail newsletter, for free weekly recipes.

Sign up for the Dish, our free twice-weekly newsletter, for more great recipes, pairings and tips!

E-mail:

MARKETPLACE

 

207