1 Video | Photo: Ricotta-Stuffed Bacon-Wrapped Dates Recipe
These are the new pigs in the blanket and way better. They're a classic tapas but they never get old. And I spruced them up just a bit with a touch of ricotta cheese.
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
Directions
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.
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By denisue_10509007
Puyallup, WA
on December 22, 2012
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I use cream cheese instead of ricotta. I have found that the flavors of the bacon and dates overwhelm the taste of the cheese. It is just nice to have any cheese in the middle for that smooth creamy consistency. I warm up the cream cheese so it flows through the nozzle of the icing bag easily. Also I get thick sliced bacon and have found I can wrap three dates with one slice of bacon - saves me enough bacon to have in the morning! Great recipe. Made them today and put in a zip lock baggie and threw it in the fridge. Will take it out and cook prior to the Christmas Eve get together. Yum!
By jamestrenda_118...
Johnson City, TN
on November 29, 2012
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SO good, and SO easy and quick to make that I basically pop some in the oven whenever I want.
By Chelseadoris
Baumholder
on November 23, 2012
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I have never even tried a date before this recipe and decided to give it a go as a Thanksgiving appetizer. It was so DELICIOUS and so simple. I will definitely make this again and my friends absolutely loved it.
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