Here is a quick and delicious appetizer from our friends at Chatelaine Magazine.
I have become a fan of this Canadian magazine this year. They have embraced gluten free cooking and quite often have specific gluten free recipes that are quite tasty or have recipes that are naturally gluten free such as these Stuffed Dates.
I picked up their latest Cookbook Edition at Chapters and my daughter and I could hardly contain out thrill to see over 100 recipes inside.
In the magazine they call these morsels Devils on Horseback. Not sure how the name came about, so I will call them stuffed dates. In their recipe they used fresh sage leaves, I did not have sage leaves on hand but I did have a large bag of basil so that is what I used.
This would be a great appetizer to make this weekend with all the company most of us will have for Thanksgiving.
Recipe: Gluten-Free Goat Cheese Stuffed Dates
18 pitted dates
2/3 cup goat cheese
9 slices of bacon cut in half
18 basil leaves
Stuff pitted dates with the goat cheese.
Cut the bacon in half and wrap each stuffed date with bacon.
Wrap then with a basil leaf.
Place on baking sheet and broil for 10-12 minutes until bacon is crispy.
Remove from oven and serve.
Next time I would place a rack under dates to catch the bacon grease.
Please try them for they are so, so good. The combo of smooth cheese, the sweetness of the date and then the salty of the bacon.
Wow, what a great combo!
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