The New Apron

We modeled these hors d’oeuvres on the little bombs of flavor that Suzanne Goin invented for her Los Angeles restaurant A.O.C. Each bite delivers a huge range of tastes — sweet, salty, and smoky — all at the same time. They’re easy to make and completely irresistible; I can’t think of a more appealing tidbit to nibble on.

Yield: Makes 6 hors d’oeuvre servings
Active Time: 15 min
Total Time: 25 min

INGREDIENTS 

• 18 (1- by 1/4-inch) sticks Parmigiano-Reggiano (from a 1/2-lb piece)
• 18 pitted dates (preferably Medjool)
• 6 bacon slices, cut crosswise into thirds

• Special equipment: 18 wooden picks