20 slices (rashers) thin rindless bacon
1-2 T peanut or ground nut oil.
Slit the dates along the longest sides and carefully remove and discard the pips (stones). Wrap each date in a strip of bacon and secure with a wooden toothpick (cocktail stick). Heat the oil in a skillet, add the bacon rolls and cook, turning occasionally, for about 10 minutes, until the bacon is cooked through and lightly brown. Drain well and serve immediately.
Recipe was loaned from The Book of Tapas by Simone & Ines Oretga