Snacks

Garlic And Herb Stuffed Dates

The Southern Rustic

There is nothing easier to put together for a gathering than appetizers. Some are much easier than others but they are all so delicious and might I say that there is nothing wrong with appetizers for dinner. I love making a few delicious appetizers to eat for dinner on occasion. This is one recipe that is always on the menu when making yummy small snacks, especially for football season and the holiday season.

The dates offer a sweet creaminess while the bacon adds a nice smokey contrast in flavor. These are so good and so easy. You are going to love them. Not to mention they are delicious warm out of the oven but just as good right out of the fridge the next day. I make at least 2 dozen and they keep so well in the fridge. They last up to 2 weeks in the fridge. I love making a few and having them to snack on throughout the week. I also love adding them as a side to salads as well.

Let’s make these stuffed dates.

INGREDIENTS:

4 oz Cream Cheese – room temp
1 Clove Garlic – minced
1 Tbsp. Parmesan Cheese – grated
1 Tbsp. Parsley – chopped
2 Tsp. Chives or green onion – finely chopped
1/4 Tsp. White pepper ( regular black pepper will work just fine)
1/2 Pecan per date
12 Dates – pitted
6 Slices Bacon – halved

DIRECTIONS:

  1. In a bowl stir together the cream cheese, garlic, parmesan cheese, parsley, chives/green onions, and white pepper. Mix until well combined. Chill for 30 minutes.
  2. Preheat the oven to 375*. Line a sheet tray with parchment paper. Set aside.
  3. Cut a slit into the top of the dates and gently pull apart to remove the pit/seed. Do not pull in halves. leave the dates whole.
  4. Add a 1/2 piece of the pecan to the center of the date and 1 1/2 tsp of the cream cheese mixture. Gently press the date together. Wrap the date in the bacon half and place the seam side down on the sheet tray. You can use a toothpick to help them stay together if you need to.
  5. Bake for 20 to 30 minutes or until the bacon is golden and crispy.
  6. Remove and let cool for 5 to 10 minutes before serving.
  • Store in an airtight container in the fridge for up to 2 weeks.
  • If you have any of the cream cheese mixture left over, add it to a toasted bagel. It is so good.
  • It is also great added to scrambled eggs and topped over toast.
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Published by The Southern Rustic

Hello Everyone! Thank you so much for stopping by. Let me tell you a little bit about me. I am a mom of two, a stepmom of 1, two wild and silly pups, and I have the best husband in the world. I also have a love of cooking and baking. I am always in the kitchen finding new recipes to try, recreating old family recipes, and reminiscing about the old ways. I am vintage at heart and love all things old and cast iron. I love spending time with the family and pups and just going where life takes us. I created my blog a few years ago with my youtube channel because I thought that If I shared a recipe, then people just might like to see just how the recipe is put together. I share all of my family recipes along with today's recipes. Whether it is old-fashioned recipes, sourdough, einkorn, desserts, sheet pan meals, or even crockpot meals, they are all absolutely delicious. I spend hours, if not days, creating and dabbling with recipes to make sure they are the best for you and your family. All of my recipes are family tested and family-approved before they are ever posted to my blog or youtube channel. Every now and again I will share some behind-the-scenes fun and chaos of our creations and family adventures. I hope you all stick around and join us here at The Southern Rustic and see what we cook up in my kitchen. You can find all of my social media information in the Contact/Donate OR the Social Media Accounts tab on my home page. There I have listed my Instagram pages, YouTube channel, Email, and other information so you can easily find everything in one place. I hope that you all have a wonderful, wonderful day and I will see you soon. Sam TheSouthernRustic

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