Active Time

　　15 min

　　Total Time

　　25 min

　　We modeled these hors d'oeuvres on the little bombs of flavor that Suzanne Goin invented for her Los Angeles restaurant A.O.C. Each bite delivers a huge range of tastes — sweet, salty, and smoky — all at the same time. They're easy to make and completely irresistible; I can't think of a more appealing tidbit to nibble on.

　　

Ingredients

Makes 6 hors d'oeuvre servings

　　18 (1- by 1/4-inch) sticks Parmigiano-Reggiano (from a 1/2-lb piece)

　　18 pitted dates (preferably Medjool)

　　6 bacon slices, cut crosswise into thirds

　　

Special Equipment

18 wooden picks

　　

Step 1

Put oven rack in middle position and preheat oven to 450°F.

　　

Step 2

Stuff 1 piece of cheese into each date, then wrap 1 piece of bacon around each date, securing it with a pick. Arrange dates 1 inch apart in a shallow baking pan.

　　

Step 3

Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper bag or parchment. Serve immediately.