CHEF JEFF — ONE BYTE AT A TIME: Cocktail Dates

This party favorite takes little time to make and will be enjoyed by all.

Cocktail Dates

12 large dried Medjool dates

One 4-ounce chunk Parmigiano Reggiano

6 slices bacon, cut in half widthwise

12 wooden toothpicks

Preheat oven to 350 degrees. Use paring knife to make lengthwise slit in dates. Splay open dates and remove pits. Reserve dates. Using a sharp knife, cut Parmigiano Reggiano into sticks that are 1 inch long by ¼-inch square. Fill pit cavity of each date with a piece of cheese. Close dates around cheese and press to seal. Wrap each date with a piece of bacon and set on baking sheet, seam side down. Skewer with toothpick. Bake until bacon is crispy. Caution: These flavor bombs are like molten lava when they come out of oven. Let cool for a few minutes before serving.

Yield: Serves 12.

Approximate nutritional analysis per serving: 78 calories, 5 grams protein, 6 grams carbohydrates, 4 grams fat (2 grams saturated), 9 milligrams cholesterol, 202 milligrams sodium, 1 gram fiber, 6 grams sugar.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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