Bacon and Cheese Dates with Anchovy Cream Cheese Spread

Modified pigs-in-a-blanket dipped in an anchovy, garlic, capers, and olive spread.

March 2009 | By
Bacon and Cheese Dates with Anchovy Cream Cheese Spread
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March 2009

Katrina Lagman is a certified dessert fiend. A treasure trove of knowledge of the sweetest offerings in the city, She’s the best person to share a meal with because you will never skip dessert! Here, she tries her hand at appetizers—to delectable results.

ServesPrep Time 12 minutes  Baking Time 20 minutes

1 (200-gram tub) cream cheese
1 2-ounce can anchovy fillets
1 teaspoon minced garlic
1 tablespoon minced capers
          (To learn more, click Acquired Taste: 6 Facts About Capers)
4 green olives, finely chopped
black pepper for seasoning
juice of half a lemon

For the Bacon and Cheese Dates
manchego cheese
250 grams pitted dates
          (Know more, here: The Dish on Dried Dates)
500 grams bacon

1  Make the spread: In a bowl, mix cream cheese, anchovies, garlic, capers, and olives together until very well incorporated.

Season with black pepper, then add lemon juice. Mix well.  (Serving tip: This spread tastes better when made a day before serving.)

Make the bacon and cheese dates: Slice cheese into strips a little shorter than the dates.

Stuff the cheese into the hole where the dates’ pits used to be.

Wrap each date in bacon, then secure with a toothpick.

Put these on a rack, which is placed on top of a pan to catch the bacon drippings.

Bake in a preheated 350ºC oven for 20 minutes or until the bacon is cooked. Let it cool for a while before serving.


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