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Archive for March, 2012

BWD are all the rage on small plates and tapas menus across Atlanta — these were inspired by the ones at the Iberian Pig in Downtown Decatur.

  • Whole pitted California dates
  • Bleu d’Auvergne (a very creamy french blue cheese made from unpasteurized cow’s milk)
  • Bacon, par-cooked

Cook bacon until about halfway done. Meanwhile, stuff blue cheese into the hollow cavity in the dates.  Cut partially cooked bacon strips into thirds. Wrap each piece of bacon around a stuffed date and skewer with a toothpick.  Place on grill over medium heat until bacon is cooked and BWD is hot.

We make these all the time — most recently as an appetizer before dinner at Cakes and Ale with some of Nick’s work friends. Pairs with anything, but they were especially good with a Mâcon-Villages white burgandy.

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