MAKES 20 DATES
My friend and former coworker Suzanne Goin made these at her restaurant AOC, and they took Los Angeles by storm. Suzanne uses Parmesan in hers; I use a combination of mozzarella and goat cheese, which gives the dates a molten, gooey center when they’re cooked. When I cook in a caja, I put a skillet of these directly on the grill on top of the roasting box. My cooks and guests stand around the box eating them while we tend to the lamb.
2 ounces fresh GOAT CHEESE
2 ounces low-moisture MOZZARELLA, cut into 1/4-inch dice (about 1/2 cup)
1/2 teaspoon KOSHER SALT
Scant 1/4 teaspoon freshly ground BLACK PEPPER, plus more as needed
20 large fresh DATES (preferably Medjool, preferably pitted)
10 slices APPLE- or HICKORY-SMOKED BACON, halved crosswise (about 1/2 pound; not thick sliced)
Mix the goat cheese, mozzarella, salt, and pepper in a small bowl.
Cut a slit about 1 inch long down the length of each date; remove the pit if there is one. Working with one date at a time, spoon 1/2 teaspoon or more of the cheese mixture into the cavity; the amount will vary depending on the size of the dates. Close the dates to seal in the cheese as much as possible. Wrap a piece of bacon around the date to seal the incision (see illustration), stretching it a bit as you wrap.
Heat a large cast-iron or black steel skillet over medium-high heat. Arrange the dates in the skillet, laying them with the overlap of the bacon facing down. Do not crowd the pan, as you will need room to move the dates around. Cook the dates untouched for about 1 minute, until the place where the bacon overlaps is sealed and slightly crispy. Roll the dates in the skillet to cook for 3 to 4 minutes more, until the bacon is crispy all over and the cheese begins to ooze out.
Transfer the dates to a paper towel to drain any excess fat before serving. Put the dates on a serving platter, grind pepper over them, and serve warm.