1/2 lb (225 g) bacon, diced

1 tbsp (15 ml) olive oil

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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