Gorgonzola-Stuffed Dates

Yields 70 bite-size pieces

35 medjool dates
4 oz. Gorgonzola dolce
1.5 oz. bacon, diced
1 oz. cream cheese

Soften Gorgonzola and cream cheese in mixing bowl at room temperature. Mix together. Set aside. Cook bacon in a pan with a heavy bottom over medium heat until fat is rendered, then cool to room temperature. Combine bacon with cheese, mixing in gently with gloved hand. Do not overmix. Add ½ Tbsp. of bacon fat and set aside. Stuff dates by making a slit in the top of the date and removing the pits. Through this opening, spoon 1 tsp. of bacon/cheese mixture. When ready to serve, cut dates in half crosswise and warm slightly in a low temperature oven or microwave.

provided by David DiGregorio, executive chef of Osteria Via Stato
www.midwesthomemag.com