Ricotta-Stuffed Bacon-Wrapped Dates
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.
Equipment
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Toothpicks approx. 25 needed
- 1 Bamboo Skewer for pitting dates
- 1 Kitchen Shears/Scissors for bacon and plastic bag
Ingredients
Main
- 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.
Notes
Ensure ricotta is well-drained to prevent a watery filling that could make the dates soggy; a quick blot with a paper towel works wonders. For optimal crispness and even cooking, avoid overcrowding the baking sheet. If using particularly thick bacon, a quick flip halfway through baking can ensure both sides are beautifully golden. Consider adding a small pinch of freshly ground black pepper or a hint of smoked paprika to the ricotta for an extra layer of savory depth. For an elegant finish and a delightful counterpoint to the sweetness, a light drizzle of high-quality balsamic glaze immediately before serving elevates this classic appetizer.