Gorgonzola Stuffed Bacon Wrapped Dates

We made these stuffed dates last weekend for an appetizer when a couple friends were coming over for dinner.  Bacon is delicious on it's own, but wrapping it around sweet dried dates that are stuffed with tangy Gorgonzola cheese is an amazing combination.  Best of all, these are so easy to prepare, and you can make them in advance and then just bake them right before your guest are coming over.  The bacon gets crispy and the inside stays soft but is bursting with flavor from the cheese filling.  These are already wrapped up with a toothpick so they are easy to serve right out of the oven.

Ingredients:

10 strips of bacon, cut in half

20 pitted dates

4 oz Gorgonzola cheese, crumbled

1/3 cup softened cream cheese

tooth picks

Directions:

Pre-heat the oven to 350 degrees F.  Slice the dates in half long ways, cutting only through half of the date so it opens up like a pocket.  Blend the two cheeses together.  Place about a teaspoon of cheese into each date.  

Wrap a half slice of bacon around each date and seal it with a toothpick.  Because you will flip the dates half way through cooking, put the toothpick horizontally through the side instead of from top to bottom.   

Place the dates on a foil covered  baking sheet and bake for about 30-35 minutes or until the bacon is light brown and crispy.  (Flip the dates half way through cooking.)  Remove and serve hot!

Creamy Gorgonzola & Tomato Sauce

Gorgonzola cheese has such a strong flavor- it is a great way to pack some punch into a creamy pasta sauce.  We added some fresh tomatoes to the sauce to lighten it up a bit and add both sweetness and acidity.  This sauce would go great with any pasta, but we chose a pumpkin-filled ravioli because we knew it would be a great contrast to balance out the dish.  This recipe is so easy- great for a week night dinner with pasta and salad!

Ingredients:

1 T olive oil
2 T butter

2 T flour

2 cups milk - room temperature (we used whole milk but I'm sure any will do)

1 clove garlic, minced

2-3 tomatoes, cored, seeded, and diced

6 oz gorgonzola cheese

salt and pepper

fresh oregano to sprinkle on top

Directions:

Bring your milk out ahead of time to let it come to room temperature (or microwave it for a minute or two, which is what I did).  In a large non-stick skillet, heat the oil over medium heat.  Add the garlic and saute for about 1-2 minutes, but don't let it burn.  Add the tomatoes to the pan with 1 teaspoon salt and cook for about 10 minutes, or until the have released their liquid and are very soft.  

Meanwhile, in a separate sauce pan, melt the butter and add the 2 tablespoons flour.  Cook for about 3-4 minutes to get rid of the flour taste.  Pour in the milk and whisk to combine well.  Add 1 teaspoon salt.  Continue to whisk as the mixture thickens over medium-low heat.  

Once the sauce has thickened to your desired consistency, add the tomato mixture and the gorgonzola cheese.  Whisk to combine and let it sit for a couple minutes to let the cheese melt into the sauce. 

Add some freshly cracked black pepper.  Serve over pasta and sprinkle the fresh oregano on top.  Enjoy!