Chorizo-Stuffed Dates with Balsamic Glaze
Why This Works: The sweet richness of softened dates draws out the wine's fruit notes, while the smoky, savoury chorizo highlights the wine’s savoury tones. A light balsamic glaze adds acidity to keep everything lively — a perfect, festive first bite for your advent calendar.
Ingredients
- 16 Medjool dates pitted
- 150 g Spanish chorizo casing removed
- 4-5 slices thin-cut bacon or pancetta sliced in half lengthwise
- 2 tbsp balsamic vinegar
- 1 tsp honey
- 1 tbsp olive oil optional
- Fresh thyme or parsley for garnish optional
Instructions
Prep the Dates
- Make a small slit in each date (if not already pitted) and remove pits. Set aside.
Cook the Chorizo
- Crumble chorizo into a small skillet and cook over medium heat for 3–4 minutes until lightly browned. Let cool slightly.
Stuff & Wrap
- Spoon about 1 teaspoon of cooked chorizo into each date.
- Wrap each stuffed date with a half slice of bacon/pancetta and place seam-side down on a parchment-lined baking sheet.
Bake
- Preheat oven to 400°F (200°C). Bake for 12–15 minutes, turning once, until the bacon is crisp.
Make the Glaze
- While baking, simmer the balsamic vinegar and honey in a small pan for 2–3 minutes until slightly thickened.
Serve
- Drizzle warm dates with the balsamic glaze and garnish with thyme or parsley.
Notes
Serving Tip:
Serve these warm, with toothpicks or on a small platter. The wine’s fruit character will pop between bites, making this an easy, impressive start to your holiday countdown.
Serve these warm, with toothpicks or on a small platter. The wine’s fruit character will pop between bites, making this an easy, impressive start to your holiday countdown.
