Bacon-Wrapped Dates with Parmesan

These four-ingredient appetizers are a signature dish at Los Angeles restaurant A.O.C. “They are just the ultimate union of salt, fat, sweet and umami,” says chef Suzanne Goin. “I love the texture, too. The chew from the date, the crisp from the bacon and the crumble from the Parmesan.”

Makes: 24

❚ 24 deglet noor dates, pitted

❚ ¼ lb (115 g) ParmigianoReggiano

❚ 24 three-inch (7.5-cm) strips of very thinly sliced bacon

❚ 5 leaves flat-leaf parsley 1. Preheat the oven to 400 F (200 C).

2. Using a small paring knife, cut a small slit across the length of each date.

3. Cut the cheese into approximately 1/2-inch-by-1/4inch (12-by-6-mm) rectangles (the cheese will not cut into perfect shapes, but that’s OK).

4. Insert a piece of Parmigiano into each date.

5. Lay the strips of bacon out on a work space, next to each other. One by one, place each date at the end of a strip of bacon, and then carefully roll the date along the bacon strip, wrapping it tightly.

6. Place the bacon-wrapped dates on a roasting rack set in a baking sheet, and roast for 10 to 15 minutes, until golden brown and crispy on the outside.

7. Arrange the dates in a bowl with the parsley leaves. Remember to warn your guests that the dates are hot!