Happy holidays to everyone out there watching this YouTube short, and welcome to “Cooking with Coleman”
On today’s very special episode, I’ll be giving you a two-parter – it is the holidays after all and I’m feeling generous. This evening we’ll be making one of my favorite recipes of all time, goat cheese stuffed bacon-wrapped dates with a hot honey drizzle and we will be pairing that with a delightful romesco dipping sauce.
Before we get started, I recommend pouring yourself something festive to really feel that holiday spirit!
BACON WRAPPED DATES:
Preheat your oven to 350Β°F.
Gather one pack of bacon (with pieces sliced in half), roughly 16 dates, and 4 ounces of goat cheese.
Slice your dates in half and remove the pit unless they’re already pitted.
Stuff each date with a healthy amount of goat cheese.
Wrap each date in half a piece of bacon and secure with a toothpick.
Place the dates on a parchment paper-lined baking sheet and bake for 10 minutes.
Flip and bake for another 10 minutes or until the bacon is starting to get crispy.
ROMESCO DIPPING SAUCE:
Gather 2 tablespoons of olive oil, one clove of garlic, minced or pressed, 1 12-ounce jar of roasted red peppers, drained, and roughly chopped, 2 tablespoons of almond butter, 1 teaspoon of smoked paprika, 2 tablespoons fresh parsley, chopped, one cup yellow onion, diced, and salt and pepper to taste.
In a small pan, heat olive oil over medium heat. Add in the onions, garlic, and season to taste with salt and pepper.
SautΓ© until soft and golden, which is about eight minutes.
Transfer to a blender or food processor. Add in the roasted red peppers, almond butter, paprika, cayenne, a bit more salt and pepper to taste, and blend until smooth.
Add parsley and start to combine.
TO SERVE:
Place a little bit of the romesco on a plate.
Arrange a few dates on top.
Have a little extra romesco on the side for dipping.
Enjoy!
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