A huge hit at any cocktail party I have ever had, this appetizer would be a great addition to any holiday spread. Adapted from the Williams-Sonoma Small Plates cookbook. Easily doubled, and I would recommend doubling the amount of these bad boys!
Roasted Dates with Parmesan and Bacon
1/4 lb parmesan cheese
4 T. low fat cream cheese, room temp
36 pitted dates
12 slices bacon, each cut crosswise into 3 pieces
Preheat oven to 400F and place a baking sheet in the oven to heat. In a small bowl, combine the parmesan and cream cheese and mix until smooth.
Slice each date along one side to make a pocket and insert 1 tsp of the cheese filling. Wrap a piece of bacon around each stuffed date. The bacon should cover the opening in the date and overlap slightly. Secure the date with toothpicks. (Can be refrigerated overnight; return to room temp for about 15 minutes before roasting.)
Using tongs (or just being really careful), place the dates on the hot baking sheet. Roast until the bacon is crisp, 15-20 minutes. Transfer to a platter and serve.
