Our Date Night class this evening featured the flavors of Spain. From tapas and paella,to churros and coffee scented flan, (and everything in between) our students created a delicious menu that we can't wait to do again on November 27 for our "overflow" date.

One of the most unique appetizers were the dates stuffed with Manchego cheese, chorizo and then wrapped in bacon.

Try them for your Thanksgiving buffet as an unusual and irresistable departure from the traditional crudite or dips.

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

Method:
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. Fold in the cubes of cheese.

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.

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.