Crispy Bacon Wrapped Dates with Lemon-Basil Crema
- Level: Intermediate
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 180
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 19
- Dietary Fiber
- 2
- Sugar
- 16
- Protein
- 4
- Cholesterol
- 23
- Sodium
- 206
- Total: 1 hr 45 min (includes refrigeration time)
- Active: 45 min
Ingredients
Crema:
2 tablespoons sour cream, room temperature
1 tablespoon mascarpone, room temperature
1 teaspoon lemon zest
2 tablespoons lemon juice
3 tablespoons chopped fresh basil
1/4 teaspoon kosher salt
Dates:
12 Medjool dates
2 links hot Italian sausage, casings removed
6 slices bacon (about 4 ounces), cut crosswise in half
Directions
- For the crema: Whisk together the sour cream, mascarpone, lemon zest, lemon juice, basil and salt. Cover, and refrigerate for at least 1 hour to let the flavors marry.
- For the dates: Preheat the oven to 400 degrees F.
- Make a small lengthwise slit down the center of each date. Remove the pits and open the dates slightly; make sure they stay intact. Stuff each date with 1 teaspoon of the sausage. Close the dates up and around the sausage¿they won't close completely¿leaving some of the sausage exposed. Wrap each date in a piece of bacon and place on a baking sheet.
- Bake for 8 minutes. Flip the dates, and bake until the bacon is crisp, another 8 to 10 minutes. Serve warm, with the crema on the side.