• 18 large Medjool dates
• 9 CRACKER BARREL Sharp White Cheddar Cracker Cuts
• 9 slices bacon, cut in half
• 1/4 cup plus 2 Tbsp. honey, divided
• 2 Tbsp. fresh rosemary, finely chopped
• 1/4 tsp. crushed red pepper
• pinch ground red pepper (cayenne)
• 3 Tbsp. finely chopped raw almonds

• 18 large Medjool dates
• 9 CRACKER BARREL Sharp White Cheddar Cracker Cuts
• 9 slices bacon, cut in half
• 1/4 cup plus 2 Tbsp. honey, divided
• 2 Tbsp. fresh rosemary, finely chopped
• 1/4 tsp. crushed red pepper
• pinch ground red pepper (cayenne)
• 3 Tbsp. finely chopped raw almonds

• Heat oven to 375° Line a baking tray with parchment paper.
• Cut slit in long side of each date, being careful not to cut completely through date. Remove and discard pits. Cut each cheese slice into 4 rectangles. Stuff each date with 2 slices of cheese.
• Wrap 1 bacon piece around each date, completely enclosing cheese. Place seam side down on baking sheet lined with parchment paper.
• Heat 1/4 cup honey, rosemary, crushed red pepper and cayenne pepper in small saucepan over low heat. Cook 1 min. or until fragrant. Brush dates with honey mixture; sprinkle with almonds.
• Bake 15 to 20 min. or until bacon is crisp.
• Transfer to serving platter; drizzle with remaining honey.

*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.