Gouda-Chorizo Medjool Dates

Serve these bacon-wrapped, gouda and chorizo stuffed dates warm or at room temperature.

Recipe Ingredients:

3 to 4 ounces Wisconsin Gouda Cheese*
2 to 3 ounces Spanish chorizo sausage
8 large pitted Medjool dates, pitted and halved lengthwise
4 to 6 strips excellent quality bacon, preferably applewood smoked

Cooking Directions:

1. Preheat broiler.
   
2. Cut cheese into "matchsticks," about 1-inch long by 1/4-inch. Cut chorizo into 16 strips. Stuff date halves with 1 or two strips of cheese and 1 strip of chorizo.
   
3. Cover sheet pan with foil. Set date halves on sheet.
   
4. Cut bacon into 1 1/2-inch squares or rectangles and place one on each date half.
   
5. Broil about 4 to 6 inches from broiler burner, turning pan to promote even cooking. Broil until bacon is cooked and crisp at edges, 3 to 4 minutes. Watch carefully.
   
6. Serve warm or at room temperature.
   

Makes 16 appetizer servings.

*Or use an earthy-flavored, Wisconsin cheese, such as Crave Brothers Les Frères, BelGioioso Italico or Limburger.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.