(adapted from Saveur)

Serves 6

12 large moist dates, such as Medjool
12 toasted Spanish almonds
1 oz softened chevre or goat cheese
6 slices bacon, halved crosswise

Preheat oven to 500˚

Pit dates, careful to tear them open as little as possible. Set aside.

Stuff one almond into each date.

Put softened chevre into a Ziploc sandwich bag, squeezing the cheese to one bottom corner. Snip off 1/8-inch teeny bit from that corner and pipe cheese into each date.

Wrap each stuffed date with halved bacon.

Place dates on baking sheet, seam side down, and bake until bacon is crisp and golden brown, about 6-8 minutes.

Serve warm.