Ingredients

• 4 ounces fresh (not smoked) Spanish chorizo sausage links, casings removed, coarsely crumbled
• 1 tablespoon chopped Italian parsley
• 12 large Medjool dates
• 6 slices applewood-smoked bacon, cut crosswise in half
• 2 tablespoons olive oil

Instructions

1. Cook chorizo in heavy small skillet over medium heat until browned and cooked through, stirring frequently and breaking up lumps with spoon, about 5 minutes. Drain off fat; transfer sausage to small bowl. Add parsley; stir to combine. Cool.
2. Working with one date at a time, cut slit along top of date. Gently pry open date and remove pit, leaving pocket. Stuff pocket with 1 scant tablespoon chorizo mixture. Wrap 1 bacon piece around each date, overlapping ends slightly; fasten ends with toothpick.
3. Heat oil in medium skillet over medium heat. Add dates, toothpick-side down, and cook without moving until bacon browns, about 5 minutes. Continue to cook until bacon is brown on all sides, turning dates occasionally, about 6 minutes longer. Transfer to paper towels to drain. Remove toothpicks. Serve warm.