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Grilled Bacon-Wrapped Parmesan Stuffed Dates

Serving Size – 6 people

Ingredients

24 dates
1 teaspoon cumin seeds
½ pound Parmesan Reggiano cheese, cut into 24 ½ -inch pieces
12 pieces of bacon, cut in half
24 sold (round) wooden toothpicks, soaked in water

Instructions

Grilling Method: Direct/Medium Low Heat

Remove dates from packaging and pick out 24 dates that are whole and plump. Cut an opening into the center but do not cut in half. Sprinkle a few cumin seeds or walnut half into the opening and push into the bottom of the date. Add the piece of cheese and push again to stuff the date. Wrap each date with a half slice of bacon and secure with a soaked toothpick. Place stuffed dates directly on the cooking grate for 10-15 minutes or until bacon is crispy, turning occasionally.

Note: If your grill is prone to flare-ups, cook on indirect heat.

Serve hot-off-the grill or at room temperature.