Date and Chorizo Rumaki

To make a day ahead, assemble rumaki, put in cooking pan, cover and chill,
then uncover and bake to serve.

Makes: 32 pieces, 16 appetizer servings

16 slices thin-cut bacon (about 3/4 lb.)
1/2 pound raw chorizo sausage
1/4 pound (1/3 cup) cream cheese
32 whole dates, pitted
3 Tbsp. chopped fresh cilantro

Arrange bacon slices in a single layer in a 10x15" pan. Bake in a 350 F
oven for 5 minutes. Discard fat and blot bacon with paper towels. Remove
chorizo from casing and crumble into an 8x10" frying pan. Stir often over
medium-high heat until meat is lightly browned, about 7 minutes. Let drain
in a fine strainer to remove the fat. Mix chorizo with cream cheese. Cut
halfway through dates on 1 side to make a pocket in each. Fill dates
equally with the cheese mixture. Cut bacon slices in half. Wrap each date
with a piece of bacon and secure with a toothpick. Place dates on a rack
in the 10x15" pan. Bake in a 350 F oven until bacon is brown and crisp,
25-30 minutes. Sprinkle with cilantro. Serve hot.

Mimi Hiller
www.CookbooksPlus.com

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