Bacon-Filled Medjool Dates, AND Gorgonzola-Thyme-Stuffed Olives

Here's a couple tasty party/picnic treats for you since I missed the weekend:

Bacon-Filled Medjool Dates:
(makes 24 servings)

6 slices hickory smoked peppered* bacon
1/2 cup whole almonds or pecan halves, toasted and chopped
1/2 cup finely shredded Manchego or Parmesan cheese (2 oz.)
24 unpitted whole Medjool dates (about 1 lb.)
2&1/2-3 T. honey
1 t. snipped fresh thyme

Preheat oven to 375. In a large skillet, cook bacon over med. heat until crisp. Remove and drain on paper towels. Crumble bacon. In a small bowl, combine bacon, almonds, and cheese. Make a slit down one side of each date; spread open and remove pit. Spoon about 1 T. of the bacon mixture into each date; press date to shape around filling (filling will be exposed). Arrange dates, filling side up, on an ungreased baking sheet. Bake for 12-15 mins., or until heated through and cheese is lightly browned. Cool slightly Before serving, drizzle warm dates with honey and sprinkle with thyme.

Gorgonzola-Thyme-Stuffed Olives:
(makes 40)

3 oz. Gorgonzola cheese, crumbled
2 oz. cream cheese with chives*, softened
2 t. snipped fresh lemon* thyme
1/2 t. freshly ground black pepper
40 whole pitted green olives

In a medium bowl, beat Gorgonzola and cream cheese with an electric mixer on med. until creamy. Stir in thyme and pepper. Spoon cheese mixture into a pastry bag filled with a small plain round tip (or use my suggestion of a baggie from yesterday). Pipe the cheese mixture into each olive.

"Watch your head" today!! And, have FUN.

Love,

MM