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Bacon-Wrapped, Andouille-Stuffed Dates with Pecan Romesco Sauce

Bacon-Wrapped, Andouille-Stuffed Dates with Pecan Romesco Sauce

Serves: 4

Hands On Time: 

Total Time: 


Romesco Sauce
1 1-inch-thick slice crusty bread, cut into 1-inch cubes
1/4 cup pecans
1/2 cup extra-virgin olive oil
3 cloves garlic
1 roasted red bell pepper, from a jar
1 large plum tomato, seeded and diced
2 teaspoons smoked paprika
1 tablespoon sherry vinegar
Kosher salt

24 pitted dates
4 ounces andouille sausage, diced
4 strips Applewood-smoked bacon, cut into thirds


To make the romesco:
Heat the oven to 350 degrees. Arrange bread in a single layer on a baking sheet and bake until lightly browned, 10 minutes.

On a second baking sheet, arrange pecans in a single layer and bake until lightly browned and toasted, 5 to 7 minutes.

In a large saucepan, heat oil and garlic over medium heat and cook until garlic is slightly soft and lightly browned. Add bell pepper and tomato, and cook for 5 minutes.

Add smoked paprika, sherry vinegar, toasted bread and pecans, and season with salt. Transfer mixture to a blender or food processor and pureé until smooth.

To make the dates:
Heat the oven to 425 degrees.

With a paring knife, cut a small slit lengthwise in each date. Stuff a piece of andouille sausage into each date. Run the back of a chef’s knife along each strip of bacon to stretch out. Wrap each date with a piece of bacon and secure with a toothpick.

Place dates on a baking sheet and bake until bacon is crisp and cooked through, 15 to 20 minutes.

Serve hot with warm romesco sauce on the side.

Photo credit: Ramona King

About the recipe

While this dish has its roots as a Spanish tapa, the ingredients are purely Southern. The crusty bread acts as a thickener for the romesco sauce, and the olive oil gives it a glossy sheen. When wrapping foods in bacon, running the back of a knife along each strip of bacon makes it thinner and allows for the bacon to become crisp in the oven.

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