These tiny hor d’oevres pack a mighty punch with sweet, salty and smoky flavors. They are easy to make and your guests will devour them in seconds, I promise.

You can also use pancetta instead of bacon and walnuts instead of Parmesan.

• 18 (1- by 1/4-inch) sticks Parmigiano-Reggiano (from a 1/2-lb piece)
• 18 pitted dates (preferably Medjool)
• 6 bacon slices, cut crosswise into thirds
• 18 wooden picks

Put oven rack in middle position and preheat oven to 450°F.

Stuff 1 piece of cheese into each date, then wrap 1 piece of bacon around each date, securing it with a pick. Arrange dates 1 inch apart in a shallow baking pan.

Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper bag or parchment. Serve immediately.

The dates can be stuffed and wrapped in bacon 1 day ahead and chilled, covered. Bring to room temperature before baking.

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