Years ago, my family was spending Thanksgiving at our dear friend, Judy’s house. One of the appetizers she served were these fabulous pineapple-filled dates wrapped in turkey bacon. I remember eating one and thinking, “Where have these been all my life?” These simple and super tasty hors d’oeuvres have become one of my go-to recipes on many occasions. Something about pigs and blankets… whether the pig is wrapped up, or the wrapping is done by a pig (sometimes salami or bacon)… it’s interesting that pork is commonly involved in the bundle somewhere. I wonder why? *scratches head* I did not consciously spare the pig by using turkey bacon, that is simply the way I tried them first, so I prefer them that way. You could most certainly use pork bacon. You could even use a veggie bacon, such as MorningStar. However you choose to wrap them, they won’t last long at your next party!
Slice dates down the center and remove pits. Prepare pineapple to fit inside. Cut bacon strips in half, lengthwise.↓
Dates in a Blanket (Rumaki)
- 24 large dates pitted
- pineapple pieces fresh or canned*
- 12 slices bacon cut in half lengthwise**
- Cut a slit down each date and remove pit. Fill each date with a slice of pineapple. Wrap each date with a half piece of bacon, and secure with a toothpick.
- Arrange on a cookie sheet with toothpick laying on it's side, as you will need to flip them while broiling.
- Broil about 8 inches away from flame, for about 4-6 minutes, or until the bacon begins to brown and crisp. Flip over the dates so they cook on the flip side. Broil second side for about 4-6 minutes.
- Remove from oven and transfer to serving plate.
- Can be served hot or at room temperature.
**You can use turkey, pork, or even veggie bacon. Don't use a whole strip, as they will wrap to be too thick and not cook thoroughly. Adapted from My dear friend Judy