Bacon Wrapped Dates

Ever since I ate a bacon-wrapped date at a tapas restaurant, I’ve looked for excuses to eat and/or make them. They seem fancy and adult-like, but they’re pretty simple. Hardest part is finding a grocery store that sells marcona almonds, but still yummy if you use regular almonds.

What you’ll need:

  • Medjool dates, pre-pitted
  • Ricotta cheese (I’ve also used goat cheese or cream cheese)
  • Marcona almonds, toasted
  • Bacon (I go for low sodium)
  • Toothpicks (I didn’t have these, so used thin wood skewers, but toothpicks would’ve been easier)
  • Ziploc sandwich bag

Instructions: 

  • Preheat oven to 450F and set up a parchment paper-lined baking sheet
  • Put ricotta in a ziploc towards one corner. Snip a small hole in the corner so it becomes a makeshift piping bag. Pipe some ricotta into each date.
  • Put an almond or two into each date. I toasted mine first, but I’m not sure if that makes a difference. I’m allergic to raw nuts and think toasting enhances the flavor.
  • Cut bacon in half and wrap a slice around a date and secure with a toothpick through the heart of the date.
  • Arrange the dates on the baking sheet giving them a little room to crisp up. Roast for 15-20 minutes or until the bacon gets crispy.
  • Remove toothpicks and serve right away

You could make this Whole30 with the right bacon and no ricotta.

*credit, inspiration on piping bag and oven logistics from: http://www.foodnetwork.com/recipes/dave-lieberman/ricotta-stuffed-bacon-wrapped-dates-recipe.html

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