Sweet and savoury tapas with Mediterranean flair
These dates wrapped in bacon with rosemary combine the natural sweetness of dates with the savoury note of bacon and the aromatic scent of rosemary. A simple but sophisticated finger food that can be served hot or cold and makes an excellent tapas or starter.
Ideal wine pairing: Garnacha Rosado (DO Navarra)
A Garnacha Rosado from the DO Navarra is the perfect accompaniment to this dish. Its fruity flavours of strawberry and raspberry harmonise wonderfully with the sweetness of the dates, while its fresh acidity balances out the fattiness of the bacon. The light herbal note of the wine complements the rosemary and rounds off the flavour experience. A versatile rosé that emphasises both the sweet and savoury components of the dish.
Further wine recommendations:
1. Côtes de Provence Rosé (AOC Côtes de Provence)
A rosé from Provence captivates with its delicate colour, elegant freshness and aromas of strawberries, citrus fruits and a hint of garrigue herbs. This lightness harmonises perfectly with the rich flavour of the dates wrapped in bacon. The wine brings a pleasant coolness and structure that balances the fat of the bacon, while the fruit flavours create a sweet echo to the date. A classic Mediterranean companion for balmy evenings.
2. Bardolino Chiaretto (DOC Bardolino)
The Chiaretto from Lake Garda is a light, fresh rosato with bright fruit flavours of cherry, raspberry and redcurrant. Its moderate acidity invigorates the palate and goes perfectly with the texture of the bacon and date combination. The interplay between the slightly bitter notes of the wine and the spicy rosemary is particularly exciting. A delicate rosé with Italian charm that goes perfectly with small appetisers like these.
3. rosado from the DO Cigales (DO Cigales)
This Spanish rosé comes from a small but renowned region in Castilla y León. It is often stronger in colour and structure than other rosados and shows aromas of raspberries, sour cherries and some herbal spice. Its intense fruit and slightly creamy texture make it an excellent counterpoint to the saltiness of the bacon, while the rosemary is emphasised by the herbaceous nuances of the wine.
4. Rosé d’Anjou (AOC Anjou)
A semi-dry rosé from the Loire Valley with fragrant notes of strawberries, rosehip and floral hints. Its subtle residual sweetness emphasises the natural sweetness of the dates without overpowering the dish. The softness of the wine pleasantly buffers the roasted flavours of the bacon, creating a round, gentle pairing. Particularly suitable for guests who do not prefer wines that are too dry.
5. rosato from the DOC Salice Salentino (DOC Salice Salentino)
A rosé from the south of Italy with rich fruit flavours of cherry, blood orange and a hint of Mediterranean herbs. The wine has more body than many of its Nordic counterparts and thus easily stands up to the strong bacon. Its spiciness and fruitiness are reflected in the dish and ensure a harmonious flavour experience in which rosemary, dates and wine are in perfect balance.
The recipe:
Datteln im Speckmantel mit Rosmarin
Cooking utensils
- 1 Backblech
- 1 Backpapier
- 1 Messer
- 1 Schneidebrett
- 1 Zahnstocher
Ingredients
Hauptzutaten:
- 12 große Datteln entsteint
- 6 Scheiben Bacon oder Frühstücksspeck halbiert
- 12 kleine Rosmarinzweige
Optional:
- Ziegenfrischkäse oder Walnüsse zum Füllen
Preparation
Vorbereitung:
- Backofen auf 200 °C Ober-/Unterhitze vorheizen.
- Datteln längs aufschneiden und entsteinen.
- Optional: Datteln mit Ziegenfrischkäse oder Walnüssen füllen.
Wickeln:
- Jede Dattel mit einem kleinen Rosmarinzweig belegen.
- Datteln mit einer halben Speckscheibe umwickeln und mit einem Zahnstocher fixieren.
Backen:
- Datteln auf ein mit Backpapier ausgelegtes Backblech legen.
- Im vorgeheizten Ofen ca. 15 Minuten backen, bis der Speck knusprig ist.
Servieren:
- Datteln warm oder bei Zimmertemperatur servieren.
Empfohlene Beilagen:
- Frisches Baguette
- Ziegenfrischkäse-Dip
- Grüner Salat mit Vinaigrette
