Sounds a bit like a twist on rumaki? I first tasted this classic Spanish appetizer at a wonderful restaurant in Los Angeles, called AOC, that specializes in tapas. At once sweet, smoky, and salty, the little brown nuggets are a crowd pleaser, the perfect pick-up nibble to offer with cocktails. To make small shards of Parmesan cheese, cut them from a wedge of cheese with a sharp knife. Serve the dates hot from the oven while the cheese is still warm and watch how fast they disappear.

Serves 6 to 8

INGREDIENTS
18 large Medjool dates
18 pieces Parmesan cheese, each about 1 inch by 1/4 inch
6 slices apple-cured bacon, each cut into thirds
1 bunch parsley, stems removed, for garnish

PREPARATION
1 Preheat the oven to 450°F. Slit each date along one side and carefully remove the pit. Insert a piece of Parmesan into each slit. Wrap a piece of bacon around each stuffed date and secure with a toothpick. Place the dates on a baking sheet.
2 Bake for about 5 minutes, or until the bacon on top is crisp. Using tongs, turn the dates and bake for another 5 minutes, or until the bacon is crisp. Transfer the dates to a double layer of paper towels to drain.
3 Place the parsley bunch in the center of a round serving platter and arrange the dates around the parsley. Serve immediately.
4 Advance Preparation: Make up 1 day ahead through step 1, cover, and refrigerate. Bring to room temperature before baking.

The clever cook could
1 Arrange the dates on top of mixed greens dressed with Basic Vinaigrette for an unusual first course.
2 Substitute different cheeses such as dry Sonoma Jack or pecorino toscana.