<p>We had never tried bacon wrapped dates - wow - they are good. I use cream cheese, but I think several cheeses would work (i’ve read goat cheese). I have also stuffed with one or two of the following with the cheese: nothing, slivered almonds, jalapenos (very good), whole almonds, no cheese … you get the idea. Can use fresh - easier - but the boxed vacuum packed worked too. You can pre make put in fridge and then slide into oven. Use thick bacon/ cut in half or thirds depending on how big date is. WRap. I didn’t need to use a toothpick to hold them together. Will have a lot of grease on pan.
Unbelievable how easy and good these are.</p>
<p>olive tapenade on crostini:</p>
<p>a jar pitted kalamata olives
half jar capers
several anchovy fillets (dont be afraid of these!)
several whole garlic cloves
olive oil
one lemon.</p>
<p>Put the olives, capers, anchovies and garlic cloves in small size quizinart: drizel olive oil in through the hole as you pulse or puree. about a quarter cup or less of olive oil usually does it. I process until the garlic is no longer visible but before the olives are completely paste.</p>
<p>Romesco sauce is tasty - I have a couple of versions if you’re interested. This is a Catalan sauce made of roasted red peppers, garlic, nuts, olive oil, and other things. It’s good with slices of baguette.</p>
<p>I love romesco sauce, I’ve been trying to figure out an excuse to make it again. The recipe I had suggested sticking it on scallops, which I thought overwhelmed the delicate flavor of the scallops, though I loved the sauce. </p>
<p>I think I have some ready made jars of tapenade around - never thought there might be anchovies in them - might not be so good for my vegetarian friends…</p>
<p>My most requested and simplest appetizer–
[Maple-Pepper</a> Salmon Bites Recipe at Epicurious.com](<a href=“http://www.epicurious.com/recipes/food/views/Maple-Pepper-Salmon-Bites-100543]Maple-Pepper”>http://www.epicurious.com/recipes/food/views/Maple-Pepper-Salmon-Bites-100543)
If the salmon is partially frozen I can prep it in 10 minutes (the night before) and cook it in ten more.
Toothpicks for serving.</p>
<p>there might not be anchovies in the jarred, but do try the kind you make at home. It’s world’s better. It’s a simple recipe, and my friends love it and ask me to bring it to things. I jar it up and give it as christmas gifts as antidote to the ubiquitious fudge and cookies. (Not that I don’t love to get the fudge and cookies, myself!!!)</p>
<p>Have a fun party.</p>
<p>Just wanted to report that the party went off well - though all the old wines were past their prime as expected. The olive polenta sticks and the dates were the hits of all the things I made. The turkey koftas were great too - I’ll be making them for regular dinners. Everyone was very impressed with the cute little grilled zucchini goat cheese roll-ups. They looked great on a sushi plate. Didn’t have time to make everything I’d hoped to. I just started at 10 am and cooked until I ran out of time. For dessert I had a apple rhubarb pie, and store bought chocolate cake bottoms that I filled with pastry cream, fresh fruit and topped with granache. Some one else brought a really good pignoli pound cake and some Italian chocolate spice cookies.</p>