Food Network: Ricotta-Stuffed Bacon-Wrapped Dates

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Ricotta-Stuffed Bacon-Wrapped Dates
Recipe courtesy Dave Lieberman

Ingredients
1 pound (about 12 to 13 slices) bacon, preferably
thick-cut
25 Medjool dates (about 3/4 pound)
1/3 cup ricotta cheese

Special Equipment: toothpicks, a bamboo skewer for removing pits

Instructions
Preheat oven to 450 degrees F.

Cut the bacon in half lengthwise to make twice as many slices. Set aside. To
remove the pits from the dates, cut the tips off each end of the dates and insert
the flat end of the skewer until it pushes the pit out of the date. Repeat with
remaining dates.

Place the ricotta in the bottom corner of a strong plastic bag and seal tightly.
Use scissors to cut a small hole in the tip of 1 of the corners. Now use the bag
like a piping bag to fill the dates with the cheese.

Wrap the ricotta stuffed dates with a slice of bacon and secure with a toothpick
through the belly of the date. Arrange all the prepared dates on a parchment-lined
baking sheet, allowing at least a little space between each one for good browning.
Roast for 15 to 20 minutes or until bacon is browned and crispy. Remove from the
baking sheet and gently remove toothpicks. Serve immediately.