Sweet and savory stuffed dates. Sweetness of the moist fresh dates, mixed with the creaminess of the ricotta cheese and the crispy saltiness of the bacon with a touch of maple makes for a fantastic appetizer!
36 Fresh Dates
½ cup Ricotta Cheese
18 slices Maple flavored Bacon, uncooked (cut ea. slice in half)
Raw (Turbinado) Sugar
185 cal. per serving
If dates have pits in them, simply take a paring knife and cut a very small slice of each end off of the dates. Then take a toothpick or the end of a skewer and place in one end of the date and push pit through opposite end of date until exposed and discard the pits. Repeat until all pits have been removed from the dates.
Stuffing Dates with Ricotta Cheese:
Fill pastry bag with ricotta cheese, fitted with a small tip and pipe a small amount of the ricotta into each date.
Alternatively, if you do not have a pastry bag, take a plastic baggie, fill with ricotta, twist bag to resemble pastry bag and with scissors, cut the corner of the baggie. Use this in place of a pastry bag. Pipe a small amount into each date.
Lastly, take a stuffed date, place on the end of a slice of bacon, roll up date in the bacon and then secure bacon to the date with a toothpick.
Place prepared dates on a baking sheet lined with parchment paper. Cook in preheated oven at 425 degrees for 17-20 minutes.
After you remove from oven, place dates on a plate, lined with paper towels to absorb excess fat. Then, transfer dates to a serving dish and sprinkle lightly with raw sugar.