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.
Serves 8 Prep 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
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.
2 Season with black pepper, then add lemon juice. Mix well. (Serving tip: This spread tastes better when made a day before serving.)
3 Make the bacon and cheese dates: Slice cheese into strips a little shorter than the dates.
4 Stuff the cheese into the hole where the dates’ pits used to be.
5 Wrap each date in bacon, then secure with a toothpick.
6 Put these on a rack, which is placed on top of a pan to catch the bacon drippings.
7 Bake in a preheated 350ºC oven for 20 minutes or until the bacon is cooked. Let it cool for a while before serving.
Photography by David Hanson | Produced by Angelo Comsti | Props: Ac+362, Robinsons Department Store, Rustan’s Department Store, Living Well, and Kyocera
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