Wednesday, June 16, 2010

Escolanets


"Escolanet" means altar boy in Catalan, which is spoken in some areas of Spain.

These tapas are named after altar boys because of their (somewhat) resemblance to them: dark cassock and light surplice. You may have to squint a little to see this resemblance.
Yes, the surplice isn't so white as it is pink...



These are very easy, and the sweet and chewy date contrasts very nicely with smoky bacon.
They're a great addition to a tapas party, antipasto, or on one of those nights when you just nibble on little appetizers for dinner.






Most people in the American midwest don't just keep dates around for snacking on, and many may not be familiar with them at all. However, if they are at all familiar it would probably be with their appearances in fruit breads and granola.



Remember that bacon will shrink as it cooks!



Escolanets
makes 24

24 dates, pitted
24 whole almonds (blanched if you can find them)
8 strips of bacon

Preheat oven to 350 degrees.
Toast almonds in a frying pan over medium heat about 10 minutes, stirring occasionally OR for about 10 minutes in the oven on a baking sheet. Let cool slightly. Cut bacon into thirds so you have 24 small pieces of bacon. Slit each date lengthwise (so that it opens like a book). Stuff each date with an almond, wrap with bacon, and secure with a toothpick. Bake 20-30 minutes until bacon is cooked and crispy. Remove to paper towels to drain and cool slightly. Serve warm.

1 comment:

  1. Don't look like altar boys to me!

    ReplyDelete