18 (1- by 1/4-inch) sticks Parmigiano-Reggiano (from a 1/2-lb piece)
18 pitted dates (preferably Medjool)
6 bacon slices, cut crosswise into thirds
Special equipment: 18 wooden picks (My note: Do not used colored toothpicks! I did, and the color ran off into the food!)
Put oven rack in middle position and preheat oven to 450°F.
Stuff 1 piece of cheese into each date, then wrap 1 piece of bacon around each date, securing it with a pick. Arrange dates 1 inch apart in a shallow baking pan.
Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper bag or parchment. Serve immediately.
Cooks' note: Dates can be stuffed and wrapped in bacon 1 day ahead and chilled, covered. Bring to room temperature before baking.
Makes 6 hors d'oeuvre servings.
I talked about this recipe HERE.