This is our own recipe, an attempted deconstruction of a dish Collegetown Bagels used to bring to Cornell English Department functions that everyone would completely flip over. It was hard to get more than one on your plate given the push of the crowd behind you and almost impossible to make that one bacony little package last until you found a quiet corner in which to sit and shovel hors'dourves into your mouth with your greasy fingers. Life at a University is so illustrious!
Almond-stuffed bacon-wrapped dates
- 12 oz bacon (a whole package) strips separated and cut in half
- 30ish dates, pitted (the -ish suffix because this really depends on how many strips of bacon are in your package. We had 30, your mileage may vary.)
- 30ish raw almonds (I used almonds from the farm that I picked, cracked, and peeled with my own two hands. If you want to be lame, you could probably just buy some.)
- 30ish toothpicks, soaked in water for twenty minutes