These feta-stuffed dates, wrapped in bacon, are a mix of sweet and salty, soft and crisp. At Saloon, they are topped with a mint and parsley oil blend, as well as a balsamic gastrique, a thin sauce that’s heated briefly. Here is the recipe for gastrique (it’s easy) ; garnish the devils with fresh mint.
1/2 cup balsamic vinegar
1 tablespoon mint jelly
1. In a small saucepan over medium-high heat, heat the vinegar and mint jelly.
2. Simmer for 5 minutes or until it reduces by half; set aside.
12 large, moist dates, such as Medjool
1/2 cup crumbled feta
6 slices of bacon, cut in half
1 tablespoon olive oil
Few sprigs fresh mint, coarsely chopped (for garnish)
1. With a paring knife, make a lengthwise slit on one side of each date. Pull out the pits. Stuff each date with about 2 teaspoons of feta and press the open sides of the date back together. It’s OK if some filling falls out.
2. Wrap each date with 1 piece of the bacon and secure with a toothpick.
3. In a skillet over medium-high heat, heat the oil. Brown the dates, turning often, for 3 minutes or until the bacon is crisp. Drain on paper towels.
4. Top the dates with the balsamic gastrique and chopped mint. Catherine Smart. Adapted from Saloon