Bacon-Wrapped Dates

Steps

1. Heat the oven to 400°F with a rack in the center. Line a rimmed baking sheet with foil and set an oven-safe wire rack on top.
2. Cut a slit along one side of each date and pull out the pit. Press about 1/2 teaspoon of goat cheese into each date, push in an almond and pinch the date closed.
3. Wrap a half slice of bacon snugly around each date, stretching it a little so the ends overlap. Set them on the rack, seam side down, about 1 inch apart. If the bacon wants to unwind, fasten it with a wooden toothpick.
4. Bake for 10 minutes. Turn them with tongs and bake until the bacon is browned and crisp, 8 to 12 minutes more.
5. If you like, brush them with the maple syrup and bake 2 minutes more, watching so it does not burn. Grind a little pepper over the top.
6. Let them cool on the rack for 5 minutes, since the filling stays very hot. Take out any toothpicks and serve warm or at room temperature.

Good to know

• Make ahead: fill and wrap the dates up to 1 day ahead and keep them covered in the refrigerator. Bake them straight from the refrigerator, adding 2 or 3 minutes. Refrigerate leftovers within 2 hours. They keep up to 3 days. Warm them in a 350°F oven for 5 to 8 minutes.
• Swap: blue cheese, feta or a small cube of manchego can replace the goat cheese. Thin slices of prosciutto wrap just as nicely and crisp in 10 to 12 minutes, turning once.
• Buy whole, soft Medjool dates and regular bacon. Thick slices stay chewy, and the dates scorch before they crisp.