1/2 cup (125 ml) Medjool dates (see note) pitted and diced (about 8 dates)
1/4 cup (60 ml) walnuts, coarsely chopped
1 tbsp (15 ml) flat-leaf parsley, chopped
1 box 40 g or 24 small hors-d’oeuvre shells (such as Siljans)
4 oz (115 g) blue cheese, diced
With the rack in the middle position, preheat the oven to 400 °F (200 °C). Line a baking sheet with parchment paper.
In a small skillet, brown the bacon in the oil until crisp. Drain the bacon on paper towel.
In a bowl, combine the bacon, dates, nuts and parsley.
On the baking sheet, place the shells. Fill with the bacon mixture. Spread half of the cheese on top.
Bake for about 5 minutes or until cheese has melted. Right out of the oven, top each shell with the remaining cheese.
Serve with Port and Orange on Ice.
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